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.

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. 

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

Roasted garlic, sauteed mushrooms, 2 kinds of cheese and crispy kale top this indulgent pizza.

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. 

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

Homemade focaccia is topped with creamy burrata cheese, roasted tomatoes and fresh basil. It's like a Caprese salad on bread!

Fluffy rolls surrounding the most decadent cheese sauce, and it all happens to be in the shape of a wreath. Happy holidays!

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