Cooking Method: Roasting
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."
By - 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
Roasted Chicken with Potatoes, Carrots, Brussels Sprouts & Red Onions on a Sheet Pan
You've got to try this Roasted Chicken with Potatoes, Carrots, Brussels Sprouts & Red Onions on a Sheet Pan. It takes no time to make and it's very easy clean-up!
- Prep: 15 mins
- Cook: 35 mins
- Yields: 6 Servings
Chicken and Roasted Figs
Chicken and Roasted Figs get a nice jammy texture as they cook in the garlic honey sauce. If you don't have fresh figs, use dried and reconstitute them in a little warm water. Then, after they've plumped up a little, gently squeeze out most of the water from the figs.
- Prep: 10 mins
- Cook: 35 mins
- Yields: 4 Servings
Roasted Sweet Potatoes and Fresh Figs
When you have an abundance of figs, you need to make Roasted Sweet Potatoes and Fresh Figs. It's to die for. Yotam Ottolenghi is a genius.
- Prep: 15 mins
- Cook: 35 mins
- Yields: 4 Servings
Greek Lemon Potatoes
These Greek Lemon Potatoes are so good, crisp, and tangy. Anything with lemons in the title is worth making, as far as I am concerned. They are made with potatoes, olive oil, lemon juice, garlic, Rosemary, thyme, and parsley. The potatoes are roasted until they are golden brown and tender, and the lemon juice gives them a bright and tangy flavor. This would pair well with some breaded chicken breasts and a salad.
- Prep: 10 mins
- Cook: 35 mins
- Yields: 6 - 8 Servings
Honey Balsamic Chicken with Potatoes, Tomatoes & Green Beans
Honey Balsamic Chicken with Potatoes, Tomatoes & Green Beans are all made on one sheet pan. It's so easy and delicious. It's perfect for a busy weeknight meal.
- Prep: 10 mins
- Cook: 1 hrs
- Yields: 4 - 6 Servings
Salmon Roasted in Butter
This Salmon Roasted in Butter is a Mark Bittman recipe. It is so simple to make, but SO good! You can use any combination of your favorite fresh herbs.
- Prep: 5 mins
- Cook: 20 mins
Fettuccine in Creamy Basil Sauce with Roasted Tomatoes on the Vine
Fettuccine in Creamy Basil Sauce with Roasted Tomatoes on the Vine is so good. There is nothing better than tomatoes with fresh basil from the garden.
- Yields: 4 - 6 Servings
