Practically made to be 'chipped', parsnips are perfect when quartered and roasted. Reach for the usual roasting suspects (garlic, rosemary and salt) while also incorporating some native Aussie flavours (bush pepper and lemon myrtle) to craft the perfect side.
Parsnip chips with bush pepper Source: Shane Delia's Recipe For Life
This tray-bake treasure holds its own as a main. The crumb made of anchovy and thyme packs flavour and that all-important crispiness while the fennel is soft. Eat straight away for top results!
Source: Alan Benson
Often destined for the grill, it's high time that eggplant get the roasting treatment more often. Showing off exactly what this veg can do for your tastebuds, this recipe cooks the whole unit over BBQ coals giving you a delightfully creamy aubergine experience.
The whole baba Source: Sharyn Cairns
If you're not a fan of soggy steamed veg (we hear ya), then roast away. Load up on some roasted cauliflower as part of this vibrant and healthy Israeli salad that's delightful on the table in any season.
Source: Ben Dearnley
Roasted corn cobs are legends in their own right, but let's be honest, everything is better when it's covered in pesto (and crispy cheese). Honestly, this recipe just ticks all the right boxes.
Pesto corn on the cob Source: Shane Delia's Recipe For Life
Give your roast pumpkin a beautiful sweet kick with the maple syrup and rosemary filling of these mini tarts that are so easy to whip up. And if you haven't met farro yet, it's a delicious grain that you'll be left wanting more of...
Source: Heather Poire
Don't let chickpeas steal all of the spotlight on the hummus stage - roasted root veggies have plenty to offer. Which roots you roast is up to, variety will produce (delicious) results.
Source: Simon Wheeler
Tunisia's delicious salad is packed full of protein (hey, gym junkies) from the egg and tuna. But what really shines is the roasted veg; a medley of capsicum, eggplant, onion and tomato.
Got a child (or man child) who refuses to eat broccoli? Make the mini trees popular with this cheesy tray of goodness. Very quick to prepare (5 mins), it makes the perfect side to lamb or chicken.
Source: Alan Benson
If you're after a quick, tasty weeknight dinner, skip the takeaway and reach for a tin of lentils instead. The pumpkin adds a delicious sweetness to this express dhal.
Source: Sharyn Cairns
This is a popular dish around Turkey, and it's not hard to see why. The eggplant make the perfect bed for your favourite, ours is with tomato, capsicum, herbs and garlic. Serve with garlic yoghurt to complete your masterpiece.
Roasted cauliflower is what makes this dish - adding depth to the egg and leek. It's also a gentle introduction to the vibrant and delicious food of Iran, calling on spices you've probably already got in your cupboard.
Source: Leanne Kitchen
Stuffed pumpkins hold a high position in Korean cuisine, as they should, they're delicious. Assemble this roasted beauty, pop it in the centre of the table and let everyone dig in to the perfectly balanced cheesy filling.
Steamed seafood in pumpkin Source: Heather Jeong
Forget the foil packets, we're talking proper S'n'V chips here. Boiled in vinegar then roasted with olive oil and salt, there's not a whole lot involved in preparing these, but they're so damn good. You can thank us later.
Salt and vinegar potatoes Source: Heidi Sze
This is a great year-round salad that you can serve warm in the winter or cold during the warmer months. Win the efficiency game by roasting the pumpkin and chickpeas ahead of time and throwing it all together when it strikes dinner-o'clock.
Source: Benito Martin
Never cooked with this root veg before? Roasting is the best place to start (and quite possibly stay) as it brings out the sweet nuttiness. Blend it into a simple and addictive dip with the help of some spice and lemon.
Source: Alan Benson
Every culture has their way of cooking the humble spud, and we reckon the Lebanese have nailed it. Roasted in small cubes with seven simple ingredients, you've got a tray of crispy taters with a kick.
Source: Alan Benson
Naturally, we need a bit of sugar after all that savoury, roasted goodness, so get it with some sweet, roasted goodness. Sweet potato as a dessert is popular in the US and we're not too sure why that isn't the case here, too. The veg makes for a creamy, sweet filling. Go on, give 'em a go.
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Sweet potato pies with marshmallow tops Source: Fried Chicken and Friends
