By Jennifer Alexander Ruple

As September settles in with warm afternoons and cooler evenings, the kitchen begins to crave the savory comfort of roasted vegetables. Cabbage wedges turn tender and caramelized under a glossy herb-balsamic glaze, carrots roast to honeyed sweetness with rosemary and thyme, and peppery radishes mellow into buttery, golden bites finished with parsley and sea salt. Each recipe is simple
enough for a weeknight yet polished enough to share, bringing color, texture and warmth to the table with little fuss. These roasted sides capture the best of the in-between season: rustic, fragrant and irresistibly delicious.

Roasted Cabbage with Dijon and Herbs
6-8 servings
1 head green cabbage, cut into 8 wedges
3 tablespoons olive oil
4 tablespoons balsamic vinegar
1 clove garlic, minced
2 tablespoons Dijon mustard
1 teaspoon mixed dried herbs such as thyme, marjoram and sage
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Fresh parsley, chopped

Heat oven to 400 F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together oil, vinegar, garlic, herbs, mustard, salt and pepper.
Add cabbage wedges to the bowl and toss until well coated.
Place wedges on baking sheet and drizzle with remaining sauce from the bowl. Roast for 20-25 minutes or until cabbage is tender. Garnish with parsley and serve.

Honey Roasted Carrots with Rosemary and Thyme
6 servings
1 pound carrots, peeled and trimmed
2 tablespoons extra virgin olive oil
1 tablespoon honey
½ teaspoon fresh thyme, chopped
½ teaspoon fresh rosemary, chopped
Salt and freshly ground black pepper to taste

Heat oven to 400 F. Line a baking sheet with parchment paper. In a large bowl, toss carrots with oil, honey, herbs, salt and pepper. Spread carrots out onto the baking sheet. Roast for 30-35 minutes, flipping halfway, until tender and caramelized.

Buttery Roasted Radishes with Sea Salt and Parsley
6 servings

1 pound fresh radishes (16–18 medium)
2 tablespoons unsalted butter, melted
½ teaspoon sea salt, plus more for finishing
¼ teaspoon freshly ground black pepper
1 tablespoon fresh parsley, chopped

Heat oven to 425°F. Line a baking sheet with parchment paper.
Wash, trim, and cut each radish in half lengthwise.
Place radishes in a large bowl, drizzle with melted butter, and sprinkle with salt and pepper. Toss until evenly coated.
Spread radishes out onto baking sheet, cut side down in a single layer.
Roast for 20-25 minutes, flipping halfway through, until fork-tender and edges are golden. Remove from oven. Sprinkle with more salt and parsley.