Cooking Method: Roasting
Roast Brussels Sprouts with Apples and Bacon
These Roast Brussels Sprouts with Apples and Bacon are really delicious. Adding vinegar, wine, sugar and Dijon mustard elevates it to a whole other level.
By - Prep: 10 mins
- Cook: 30 mins
- Yields: 6 Servings
Candied Oranges
These Candied Oranges are great for holiday entertaining. You can use them as a garnish on cocktails or dip them in melted chocolate!
- Prep: 10 mins
- Cook: 2 hrs 30 mins
- Yields: Makes about 1½ dozen
Pasta with Roasted Butternut Squash, Shallots & Sage
My husband made me this Pasta with Roasted Butternut Squash, Shallots & Sage for Sunday lunch last week. It has all my favorite quintessential autumnal ingredients.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 4 Servings
Roasted Chicken Legs With Cranberry Butter
Roasted Chicken Legs With Cranberry Butter is a great way to use fresh cranberries. The cranberry butter spread is perfect for the holidays. You rub it under the skin, which makes the chicken tangy and juicy.
- Prep: 20 mins
- Cook: 45 mins
- Yields: 4 Servings
Bacon-Wrapped Enoki
Enoki is a long, thin white mushroom, which is traditionally used in soups and salads. Wrapping it in bacon takes it to a whole other level. A perfect hors d’oeuvres for your next party. Serve it with Ponzu sauce for dipping.
- Prep: 10 mins
- Cook: 20 mins
- Yields: Makes 2 dozen Hors d’oeuvres
Butternut Squash & Bacon Mac n’ Cheese
This Butternut Squash & Bacon Mac n’ Cheese is perfect for a fall meal. It's super cheesy and delicious. Serve it will a mixed green salad and crusty bread.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 6 servings
Roasted Sausage & Potatoes with Arugula
Roasted Sausage & Potatoes with Arugula is so easy to make and it's all done on one sheet pan. You can scale it up for a crowd. Serve it with crust bread.
- Prep: 15 mins
- Cook: 35 mins
- Yields: 6 - 8 Servings
Parmesan Roasted Zucchini
This recipe for Parmesan Roasted Zucchini from Ina Garten's new cookbook, Cooking for Jeffrey, she says that "You can serve it hot out of the oven or at room temperature as part of a buffet, where a big platter of roasted zucchini looks gorgeous."
- Yields: 6 - 8 Servings
Roasted Butternut Squash & Zucchini
I love roasted vegetables. Growing up in the '60s all the vegetables we had were boiled, which basically removes all flavor, texture, color, and nutrients. I cringe thinking about it. This Roasted Butternut Squash & Zucchini is an excellent autumn side dish. It's all done on one sheet pan, which makes for effortless cleanup. You can add any vegetables you like. I typically buy butternut squash that is already cut up.
- Prep: 20 mins
- Cook: 50 mins
- Yields: 4 Servings
Pork Tenderloin with Roasted Grapes
Pork tenderloin lends itself so easily to so many flavors—it is all about buttery tenderness that becomes a vehicle for interesting flavors. Grainy mustard and herbs are a natural and the wonderful surprise of cooked red seedless grapes, elevated by red wine make this a winner; just the thing to enjoy with a glass of Pinot Noir.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
