5 Incredibly Tasty Roasted Vegetable Combinations

Citrus-Glazed Roasted Carrots. Carrots are sweet vegetables, and roasting them brings out their natural sugars as the outside starts turning golden brown. Toss with a tangy honey-citrus glaze and your side dish turns into a savory-sweet plate of happiness.

(Credit: Joy of Kosher)

Roasted Beets with Balsamic Orange Glaze. Beets contain a ton of sugar, so roasting them brings out the sweetness, and a quick glaze made of balsamic vinegar and orange juice balance it out with a tangy kick.

(Credit: Ben Fink)

Roasted Brussels Sprouts with Bacon. Once the bane of the dinner table, Brussels sprouts are making a comeback in a big way. Pair these mildly bitter mini cabbages with rich fats like bacon to balance out the flavor.

(Credit: Ben Fink)

Roasted Cauliflower with Anchovy Breadcrumbs. Before you say how much you hate anchovies and would never put them in your food, note that this dish has no fishy flavor. The anchovies cook down to almost an oil, and you're left with super savory breadcrumbs tossed with normally bland cauliflower.

(Credit: flickr/Eunice)

Roasted Tomato Soup. Whether you use freshly roasted tomatoes or canned, this soup is the perfect comfort food throughout the winter. Serve with grilled cheese, if you please.

(Credit: Asellina)

Julie Ruggirello is the Recipe Editor at The Daily Meal and will try roasting any vegetable once. Follow her on Twitter @TDMRecipeEditor.