Carrots cut into "fry" shapes have the advantage of cooking more evenly than carrot halves; they also make great nibbles straight off the sheet pan.

Oven-roasting is a great way to turn chickpeas into crunchy garnishes and snacks.

Quick-roasting beets is not an oxymoron — it's a revelation!

Deep-frying is the best way to serve these tasty little white fish. Serve with lemon and tartar sauce.

My Dad makes these latkes every Hanukkah, and now that I’m on Martha’s Vineyard away from my family, it’s up to me to recreate them myself.

Before the holiday roast or as part of a seafood feast, these are perfect for special occasions.

These vibrantly spiced nuts make an addictive nibble — or a great addition to stuffing for the holiday turkey. This recipe is part of chef Michael Brisson's Thanksgiving Feast menu.

Japanese vegetable pancakes — okonomiyaki — can be varied with different greens, but they're always delicious.

This festive sheet pan dinner from Ellie Krieger's cookbook Whole in One, captures all of the fun of happy hour munchies, but leaves the regret behind.

Everyone loves roasted broccoli florets; add a dipping sauce to make them an appetizer or snack.