Asparagus and green beans are roasted and then tossed with crunchy bread and hard boiled eggs. Finished with a caper thyme dressing this is a bright and delicious side dish.

Roasted beets and their greens are tossed with goat cheese, pickled fennel and wild greens in a simple honey dressing. 

If you're looking for a lower carb but still crunchy and tasty chip, try these veggie chips instead. 

These roasted Brussels sprouts are tossed with dates and Manchego right when they come out of the oven then tossed in a whole grain mustard dressing. 

Roasted butternut squash, sage and nutmeg flavor this simple, creamy, vegetarian risotto.

This curried butternut squash soup is flavored with lemongrass, ginger, cumin and turmeric then topped with Savory Rosemary Granola. 

Roasting these Cal Organic carrots brings out their subtle sweetness. I make use of the whole vegetable by making a pesto from the carrot tops with pistachios, parsley and lemon.

Cauliflower is tossed with turmeric, curry and cumin, roasted until golden brown and then mixed with raisins and pine nuts to make the perfect side dish. 

Delicata squash is cut into rounds, roasted until tender then drizzled with a tangy and sweet bacon dressing. 

This gravy is gluten-free thanks to cornstarch and flavored with roasted garlic and fresh herbs

Creamy mashed potatoes are flavored with roasted garlic and fresh rosemary.

This easy, gluten-free, side dish is similar to sweet potato casserole, but a little less indulgent 

Creamy risotto with hearty, roasted root veggies is a great way to use up leftover vegetables. 

Red onion, sweet potato, beets and Brussels sprouts are tossed with rosemary and roasted until golden brown and delicious.