Cooking Method: Roasting

Middle Eastern Roasted Tomatoes and Chickpeas with Bulgur

I love bulgur, which is a staple of Middle Eastern cuisine, traditionally used to make tabbouleh and pilafs. It has a satisfying, chewy texture and mild, nutty taste. Whole wheats, like bulgur, are richer in nutrients and vitamins than refined, processed wheat, which has been stripped of many beneficial ingredients. You can use bulgar in place of wheat berries, couscous or rice in your favorite grain salad recipes. This Middle Eastern Roasted Tomatoes and Chickpeas with Bulgur is a great way to give it a try!

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Curry Roasted Chicken and Potatoes

Are you bored with plain roasted chicken? Here is a recipe sure to please. This Curry Roasted Chicken and Potatoes is so simple to make and the creamy curry sauce is divine. 

By Leslie Blythe

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

Roasted Chicken Breasts with Grapes and Sherry Vinegar

Roasted Chicken Breasts with Grapes and Sherry Vinegar is very tangy and flavorful. Sherry vinegar is made from sherry wine, which is produced in the Jerez (Xérès or Sherry) denomination of origin in southwestern Spain. The unusual thing about the vinegar (and the wine) is that it’s aged and blended so that younger vinegar picks up the characteristics of the older vinegar: complex, harmonious, deep, rich, nutty, slightly sweet, and very sharp. Sherry vinegar has no true substitute. 

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 4 Servings

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 hrs 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 hrs
  • 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. The chipotle-lime marinade gives the cauliflower a smoky and tangy flavor. 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