Cooking Method: Roasting

Red Wine-Braised Short Ribs

These Red Wine-Braised Short Ribs are from Ina Garten's new cookbook, Cook Like a Pro: Recipes & Tips for Home Cooks. She browns the short ribs on a sheet pan, which saves time and mess. You sauté the vegetables while the ribs brown in the oven. Then they are all slow roasted in the oven.

By Leslie Blythe

  • Prep: 30 mins
  • Cook: 3 hrs
  • Yields: 6 Servings

Roasted Vegetable and White Bean Salad

This Roasted Vegetable and White Bean Salad recipe from Samin Nosrat is amazing. She said loves showing people that simple, humble ingredients can be extraordinarily delicious. It's so true!

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 45 mins
  • Yields: 8 - 10 Servings

Buttermilk-Marinated Roast Chicken

I made everything from Samin Nosrat's, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Netflix episode 4 - Heat. I woke up and just cooked. Actually, I had to marinate this chicken the day before and also, I made her focaccia, which I started the day before. Anyway, it was my idea of fun and relaxing. Her Buttermilk-Marinated Roast Chicken, which is the epitome of tender and delicious. It's so simple, just chicken, salt and buttermilk. The buttermilk helps to tenderize the chicken and it does just that!

By Leslie Blythe

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

Roasted Beets with Pistachios, Herbs and Orange

If you like beets, you will love these Roasted Beets with Pistachios, Herbs and Orange. Beets taste great even when they’re simply roasted with a little oil, but this recipe goes beyond that, topping red and golden beet slices with a lively mixed-herb dressing, pistachios and celery leaves.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 1 hrs
  • Yields: 8 Serving

Roasted Brussel Sprouts with Honey Sriracha and Bacon

These Roasted Brussel Sprouts with Honey Sriracha and Bacon make a great healthy snack! They are a perfect mix of sweet, spicy and salty. You can serve them as a snack or a side dish.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 45 mins
  • Yields: 4 - 6 Servings

Roasted Shrimp Cocktail Louis

This Roasted Shrimp Cocktail Louis is from Ina Garten's new cookbook, Cook Like a Pro. It was invented in 1915 at the St. Francis Hotel in San Francisco. This sauce is Ina's updated version and it's out of the world. Roasting shrimp makes them more tender and flavorful. 

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 8 - 10 Servings

Warm Brown Rice & Butternut Squash

Yesterday I posted a recipe using sweet potatoes and today here's a recipe for Warm Brown Rice & Butternut Squash from Ina Garten's new cookbook called Cook Like a Pro. It is outstanding! Will definitely be making this again! It can be served warm or at room temperature.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 6 - 8 Servings

Roasted Cauliflower with Feta, Almonds and Olives

This Roasted Cauliflower with Feta, Almonds and Olives is so easy and delicious. While the cauliflower roasts, you assemble the rest of the ingredients in no time. If almonds aren't available, walnuts or hazelnuts are good substitutions. I actually used blue cheese because I was out of feta. You can serve this dish warm, but it's equally good at room temperature if you want to make it ahead.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 4 Serving

Crispy Mustard Chicken & Frisée

This Crispy Mustard Chicken & Frisée is from Ina Garten's new cookbook, Cook Like a Pro. This chicken is phenomenal. It's baked in the oven, not fried, and has this amazing panko, garlic, lemon zest coating that is to die for. You bake the whole thing including fingerling potatoes on one baking sheet. It's just so easy and really delicious.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 45 mins
  • Yields: 4 Servings

Maple and Pistachio Rainbow Carrots

The Maple and Pistachio Rainbow Carrots make a beautifully colorful autumnal side dish to add to your repertoire for the upcoming holidays. 

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 4 Servings