Cooking Method: Roasting

Lime and Basil Chicken

This Lime and Basil Chicken is the perfect make-ahead meal. The chicken can be prepared the day before and marinated overnight to allow the flavors to permeate. Note that the chicken is baked at a high temperature for only 30 minutes. This creates a beautiful crispy brown skin while keeping the chicken moist.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 1 hr 30 mins
  • Yields: 4 - 6 Servings

Deconstructed Ratatouille

Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise. This Deconstructed Ratatouille is a much fresher take on the classic. The recipe comes from Joy of Kosher.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 4 Servings

Haricots Verts and Snow Peas with Hazelnuts and Orange

This Haricots Verts and Snow Peas with Hazelnuts and Orange recipes one of the most popular dishes in the Ottolenghi cookbook. It’s easy to make and can be made well in advance and chilled a day ahead of serving. The recipe can also be doubled or tripled (or more), if you’re feeding a crowd.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 6 Servings

Roasted Red Potatoes with Lemon

These Roasted Red Potatoes with Lemon are full of lemony flavor and roasted until brown and crisp. They are crispy on the outside, fluffy on the inside and make a great side dish with roasted chicken.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 1 hr
  • Yields: 6 Servings

Roasted Shrimp with Indian Spices

My favorite way to cook shrimp is roasting it in the oven, which delivers amazing flavor for very little effort. This vibrant and colorful Roasted Shrimp with Indian Spices has a ton of flavor and a nice spicy kick.

By Leslie Blythe

  • Prep: 35 mins
  • Cook: 10 mins
  • Yields: 4 - 6 Servings

Chipotle-Lime Cauliflower Tacos

These Chipotle-Lime Cauliflower Tacos will be a hit at your Cinco de Mayo party. Add them to your buffet and your vegetarian friends will be very pleased. Not only are these super healthy and nutritious, but also delicious.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Roasted Broccoli & Cauliflower with Manchego

Roasted Broccoli & Cauliflower with Manchego is all done on a sheet pan. The Manchego, which is undoubtedly Spain’s most famous cheese, adds a sweet, salty and lightly nutty taste to the vegetables.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 4 - 6 Servings

Spice-Roasted Carrots

These Spice-Roasted Carrots are really flavorful. I used baby rainbow carrots. Roasting them brings out the natural sweetness of the carrots. They are good hot, warm or room temperature.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 1 hr
  • Yields: 8 Servings

Roasted Beef Tenderloin with Caramelized Shallots & Red Wine

Roasted Beef Tenderloin with Caramelized Shallots & Red Wine is definitely a recipe that will impress your dinner guests. The meat is extremely tender and the shallot red wine sauce is divine.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 6 Servings

Roasted Green Beans With Creamy Tarragon Dressing

This Roasted Green Beans With Creamy Tarragon Dressing is a wonderful side dish. The nice thing is that it can be made ahead and served, hot, room temperature or cold.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 4 Servings