Cooking Method: Roasting
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 - 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 6 Servings
