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.

This simple roast tomato sauce goes great over pasta, on pizza or tossed with roasted veggies.

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. 

This Whole30 roasted salmon is topped with a simple salad of cucumbers, tomatoes and dill.

Roasted radishes and fennel are topped with toasted pistachios and fennel fronds all in a caper, chive dressing. A delicious and healthy side dish. 

Instead of macerating the strawberries, which helps release some of their juices to form a sauce, I like to roast them with fresh thyme instead for my take on this classic English dessert

These crunchy lettuce wraps are filled with a spiced mixture of roasted sweet potatoes, ground chicken and black beans served with a tangy, cooling avocado crema

Sweet potatoes are thinly sliced, layered with fresh rosemary, drizzled with garlic butter and then baked until crispy and delicious.