Browse 28 recipes collected around roasting.
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◷ 60 mineasy
A simple, hearty sheet pan dinner featuring tender roasted chicken thighs paired with a medley of seasonal autumn vegetables including butternut squash, Brussels sprouts, and carrots, seasoned with garlic and rosemary for a comforting weeknight meal.
Oct 19
◷ 75 mineasy
A simple, weeknight-friendly roasted turkey breast paired with caramelized Brussels sprouts and roasted sweet potatoes, highlighting seasonal fall produce and classic roasting techniques.
Oct 19
◷ 75 mineasy
A simple weeknight roast chicken dish highlighting tender spring asparagus and fresh herbs, offering a comforting, seasonally inspired meal that's easy to prepare.
Oct 18
◷ 50 minmedium
Juicy chicken breasts stuffed with a savory mixture of roasted seasonal vegetables and fresh herbs, baked until tender and golden. This wholesome dish highlights fall produce and classic roasting technique for a comforting weeknight dinner.
Oct 18
◷ 55 mineasy
A comforting autumn dish featuring oven-roasted chicken thighs paired with sweet butternut squash and fragrant sage, finished with a light pan sauce. This weeknight recipe highlights seasonal produce and familiar cooking techniques for a satisfying and wholesome meal.
Oct 18
◷ 90 mineasy
A comforting weeknight roasted chicken dish featuring seasonal Brussels sprouts and sweet potatoes, seasoned with rosemary and garlic. This classic recipe is simple to prepare, using familiar roasting techniques that bring out the natural flavors of the ingredients.
Oct 18
◷ 40 mineasy
A simple and flavorful honey-garlic glazed salmon served alongside roasted spring vegetables like asparagus and baby carrots, highlighting seasonal produce and classic cooking techniques.
Oct 17
◷ 100 minmedium
A comforting and simple roasted chicken dish featuring seasonal autumn root vegetables like carrots, parsnips, and sweet potatoes, seasoned with fresh herbs and garlic. This recipe highlights classic roasting techniques to bring out the natural flavors of the ingredients, perfect for a cozy weeknight dinner.
Oct 17
◷ 40 minmedium
A vibrant and hearty salad featuring roasted seasonal spring vegetables paired with protein-rich quinoa, tossed in a zesty lemon-tahini dressing. This versatile recipe can be adapted with grilled chicken or pan-seared tofu for varied protein options.
Oct 17
◷ 55 minmedium
A vibrant, nutrient-packed power bowl featuring roasted seasonal beets and crispy chickpeas, served over quinoa and mixed greens, drizzled with a creamy tahini-lemon dressing. This vegan recipe highlights autumn’s bounty and offers a perfect balance of roasted and fresh textures.
Oct 17
◷ 70 minmedium
A hearty North African-inspired tagine featuring a medley of roasted seasonal root vegetables and spiced chickpeas served over fragrant saffron quinoa. This vegan dish balances warm spices with earthy flavors, showcasing fall produce with a slow roasting method that enhances natural sweetness and texture.
Oct 16
◷ 50 minmedium
A vibrant Buddha bowl featuring roasted seasonal root vegetables, quinoa, and spiced chickpeas, drizzled with a tangy maple-tahini dressing. This vegan recipe highlights autumnal flavors and combines roasting and assembling techniques for a nutritious, colorful meal.
Oct 15Advert
Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 20 minutes. Cooking takes 40 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 150-180 g each), butternut squash, peeled and cubed, Brussels sprouts, trimmed and halved, carrots, peeled and cut into 2.5 cm pieces, garlic, minced. Equipment: baking sheet (sheet pan), mixing bowl, knife, cutting board, measuring spoons.
Kitchen tip: For extra crisp skin, pat chicken thighs dry and avoid overcrowding the pan.
Preparation takes 15 minutes. Cooking takes 60 minutes. Allow 75 minutes in total. Makes 4 servings. Key ingredients: boneless skin-on turkey breast, Brussels sprouts, trimmed and halved, sweet potatoes, peeled and cubed, olive oil, divided, garlic, minced. Equipment: roasting pan or large baking sheet, meat thermometer, mixing bowl, knife, cutting board.
Kitchen tip: Use a meat thermometer to ensure the turkey is fully cooked and safe to eat.
Preparation takes 15 minutes. Cooking takes 60 minutes. Allow 75 minutes in total. Makes 4 servings. Key ingredients: chicken, patted dry, spring asparagus, trimmed, lemon, zested and sliced into thin rounds, garlic, smashed, fresh thyme leaves. Equipment: roasting pan or rimmed baking sheet, kitchen twine (optional), meat thermometer, mixing bowl.
Kitchen tip: Use a meat thermometer to ensure perfectly cooked chicken and avoid undercooking.
Preparation takes 20 minutes. Cooking takes 30 minutes. Allow 50 minutes in total. Makes 2 servings. Key ingredients: boneless, skinless chicken breasts (about 200g each), butternut squash, peeled and diced, cremini mushrooms, roughly chopped, shallot, finely chopped, extra virgin olive oil. Equipment: oven, baking tray, mixing bowl, sharp knife, toothpicks (optional), meat thermometer (recommended), baking dish.
Kitchen tip: Use a meat thermometer to ensure chicken is cooked safely to an internal temperature of 74°C (165°F).
Preparation takes 15 minutes. Cooking takes 40 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, butternut squash, peeled and cut into 3 cm cubes, olive oil, salt, plus more to taste, black pepper, plus more to taste. Equipment: oven, large roasting pan or ovenproof skillet, meat thermometer, tongs, stove.
Kitchen tip: Use a meat thermometer to ensure chicken is fully cooked for food safety (74°C/165°F internal temperature).
Preparation takes 15 minutes. Cooking takes 75 minutes. Allow 90 minutes in total. Makes 4 servings. Key ingredients: chicken, Brussels sprouts, trimmed and halved, sweet potatoes, peeled and cut into 3 cm chunks, olive oil, divided, garlic, minced. Equipment: Roasting pan or large cast iron skillet, Meat thermometer, Kitchen twine (optional), Oven, Knife and cutting board.
Kitchen tip: Use a meat thermometer to ensure safe cooking temperature and avoid overcooking.
Preparation takes 10 minutes. Cooking takes 30 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: salmon fillets, skin-on (about 150 g each), asparagus, trimmed, baby carrots, peeled if needed, honey, garlic, minced. Equipment: oven, baking sheet, parchment paper or silicone mat, small bowl, whisk, pastry brush.
Kitchen tip: Use a food thermometer to ensure salmon reaches an internal temp of 636C (1456F) for safe consumption.
Preparation takes 20 minutes. Cooking takes 80 minutes. Allow 100 minutes in total. Makes 4 servings. Key ingredients: whole chicken, room temperature, carrots, peeled and cut into 3 cm chunks, parsnips, peeled and cut into 3 cm chunks, sweet potato, peeled and cut into 3 cm chunks, olive oil, divided. Equipment: roasting pan, meat thermometer, chef's knife, cutting board, kitchen towel, tongs.
Kitchen tip: Bring the chicken to room temperature before roasting to ensure even cooking.
Preparation takes 15 minutes. Cooking takes 25 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: quinoa, rinsed, assorted spring vegetables (asparagus, radishes, carrots, snap peas), olive oil, divided, tahini, fresh lemon juice. Equipment: oven, baking sheet, parchment paper, medium saucepan, mixing bowls, whisk, measuring spoons, knife, cutting board.
Kitchen tip: Rinse quinoa well before cooking to remove its natural bitter coating.
Preparation takes 15 minutes. Cooking takes 40 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: beets, peeled and cubed, chickpeas, drained and rinsed, quinoa, olive oil, divided, smoked paprika. Equipment: oven, baking sheets, parchment paper, medium saucepan, mixing bowls, whisk, measuring spoons, cutting board, knife.
Kitchen tip: Dry the chickpeas thoroughly after rinsing to achieve maximum crunch when roasting.
Preparation takes 20 minutes. Cooking takes 50 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: carrots, peeled and chopped into 2.5 cm chunks, parsnips, peeled and chopped into 2.5 cm chunks, sweet potato, peeled and chopped into 2.5 cm chunks, butternut squash, peeled and chopped into 2.5 cm chunks, olive oil, divided. Equipment: oven, large baking tray, large bowl, medium saucepan with lid, large skillet or frying pan, measuring cups and spoons, knife, cutting board, spoon or spatula.
Kitchen tip: For best flavor, soak the saffron threads in warm water for at least 10 minutes before adding to the quinoa.
Preparation takes 15 minutes. Cooking takes 35 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and diced, carrots, peeled and diced, parsnips, peeled and diced, olive oil (for vegetables), ground cinnamon. Equipment: oven, baking tray, parchment paper, mixing bowls, medium saucepan, fork, knife, cutting board.
Kitchen tip: Make sure to dry the chickpeas very well before roasting to ensure crispiness.