2,939 roast recipes

Vegan green mole built from roasted garlic, charred chilies, tomatillos, and toasted pumpkin seeds, served over grilled tofu and brown rice. A bright, plant-based take on Mexican mole verde.

Ratatouille casserole with layers of pre-roasted eggplant, zucchini, yellow squash, tomatoes, and sauteed peppers baked with fresh herbs. A light, Provencal-style vegetable bake.

Kartoffelklosse are traditional German potato dumplings stuffed with buttery croutons, seasoned with nutmeg and white pepper. Boiled until they float, these pillowy dumplings are the classic side for roasts and gravy.

Maple-glazed pork tenderloin marinated in a soy, garlic, and brown sugar brine, then seared, roasted, and finished with a maple-Dijon pan sauce. Juicy, sweet-savory pork with a glossy glaze.

Old-fashioned beef hash with diced potatoes, onion, gravy, ketchup, and mustard browned in a skillet. The best way to use leftover roast beef and potatoes.

Roasted broccoli sesame salad tossed in a soy, rice vinegar, and sesame oil dressing with toasted sesame seeds. Served warm or at room temperature.

Velvety roasted-color red pepper bisque finished with baby shrimp, bay scallops, and corn. A light, dairy-free puree with a tangy lift from tarragon vinegar and lime juice.

Shanghai-style braised duck simmered for two hours in dark and light soy sauce with star anise, ginger, and scallions, then honey-glazed and roasted until the skin crackles. Chopworthy.

Salmon lemon penne pairs grilled salmon and roasted red peppers with a bright lemon Alfredo sauce over penne. A weeknight pasta that eats like restaurant food.

Herb crusted beef filet with a red wine demi-glace and crispy sweet potato straws. Seared with thyme, oregano, and rosemary then oven roasted for a restaurant-quality dinner at home.

Lamb shoulder in pastry, a British-style boneless lamb roast wrapped in flaky pastry and baked golden. A traditional Sunday-dinner centerpiece with countryside roots.

Baked bananas with brown sugar, butter, and lemon zest — a 30-minute side dish that pairs beautifully with roasted meats or doubles as a warm dessert with ice cream.

Penne with creamy roasted garlic sauce, crispy bacon, white wine, tomatoes, and Parmesan. A rich Italian-style pasta that makes a whole head of garlic taste sweet and mellow.

Salmon fillets buried in shredded potatoes, foil-roasted until tender, then broiled for a crisp golden crust. Served with a silky beurre blanc sauce.

Roasted pears in caramel cream with just 4 ingredients: firm pears, sugar, butter, and heavy cream. Baked at high heat until the sugar caramelizes, then finished with cream.

Quick chicken mole sauce with peanut butter, unsweetened chocolate, raisins, chili powder, and cinnamon blended smooth. Brush over roasted chicken or duck for bold Mexican flavor.