Cooking Method: Roasting

Chopped Roasted Beet and Blue Cheese Salad

I love beets, especially picked ones. I could eat them for breakfast! This Chopped Roasted Beet and Blue Cheese Salad combines the earthiness of the beets with a tangy vinaigrette, fresh dill (another favorite!) and chopped green onions. I'm sure not everyone will eat this at my dinner table, but certainly will!

By Leslie Blythe

Perfectly Crispy Potatoes

This recipe for Perfectly Crispy Potatoes uses baking soda, which provides an alkaline environment so the exterior of the potatoes soften quicker. I am always on a quest to find new potato recipes. Getting them crispy without a commercial deep fryer at home is the big challenge. The result is a more crisp crust.

By Leslie Blythe

Roasted Cauliflower with Cumin and Turmeric

This Roasted Cauliflower with Cumin and Turmeric is effortless to make and super healthy. There is considerable research showing that cauliflower sprinkled with turmeric may be especially powerful in fighting cancer and is an anti-inflammatory, antioxidant-rich dish. Cauliflower is very low in calories yet high in vitamins. In fact, cauliflower contains some of almost every vitamin and mineral that you need.

By Leslie Blythe

Roasted Orange Ginger Chicken

Since we have an orange tree, I am always trying to think of ways to use oranges. This Roasted Orange Ginger Chicken is juicy on the inside and served with liquid gold pan juices loaded with flavor. The chicken is basted in a deliciously bright and citrusy orange-ginger sauce and makes a great weeknight meal.

By Leslie Blythe

Brown Sugar-Glazed Carrots with Rosemary

These Brown Sugar-Glazed Carrots with Rosemary are something that my daughter made for Father's Day. They were so good, I had to make them again. Now I’m copying my daughter’s recipes!

By Leslie Blythe

Charred Orange-Chile Broccoli

I'm always looking for new ways to make broccoli. This Charred Orange-Chile Broccoli is easy to make and has a mildly spicy flavor. Roasting brings out the sweet flavor of broccoli. I used chili-garlic sauce from Huy Fong Foods.

By Leslie Blythe

Spatchcocked Lemon Garlic Rosemary Chicken

This Spatchcocked Lemon Garlic Rosemary Chicken is full of flavor and easy to do. Spatchcocking is butterflying the chicken. Cutting a chicken in half for broiling is almost as routine as chopping an onion. But keep the halves together in that same flattened position. 

Besides making an intriguing presentation and being simple to carve, a spatchcocked bird requires less time in the oven. That means that the breast meat won't be dry. It's also easy to make a pocket between the skin and breast meat to stuff the bird with a protective layer of vegetables and seasonings.

By Leslie Blythe

Roasted Tomatoes on the Vine

This is one of my favorite ways to serve tomatoes. These Roasted Tomatoes on the Vine are absolutely delicious served with fresh buratta cheese and slices of grilled baguette. It can't get any simplier than that.

By Leslie Blythe

Avocado and BLT Salad with Roasted New Potatoes

My sister-in-law brought me the food magazine from Waitrose, which is a supermarket in the UK. This Avocado and BLT Salad with Roasted New Potatoes got my attention immediately. It was very easy and really delicious. And yes, there's bacon...

By Leslie Blythe

Roast Chicken with Sumac, Za’atar, and Lemon

I seem to be cooking my way through all my Yotam Ottolenghi cookbooks. This Roast Chicken with Sumac, Za'atar, and Lemon is so easy, done on a sheet pan in the oven. Ottolenghi uses a combination of the exotic flavors of sumac and za'atar with lemon which is inspired by a Palestinian dish called m'sakhan. Za' atar is a Middle Eastern blend of dried thyme, toasted sesame seeds, salt, and herbs.

By Leslie Blythe