Cooking Method: Roasting

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

Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad

This Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad is from Yottam Ottolenghi's Jerusalem cookbook. The unusual combination of cauliflower, crunchy hazelnuts, crispy celery and tart pomegranate seeds work well together. It's a beautiful salad and healthy as well.

By Leslie Blythe

German Pork Chops and Sauerkraut

These German Pork Chops and Sauerkraut and very easy to prepare. The addition of diced apples and caraway seeds really makes it. Sauerkraut is one of the healthiest, probiotic-rich, fermented foods around.

By Leslie Blythe