2,894 roast recipes

Pork tenderloin marinated 24 hours in bourbon, honey, fresh ginger, and sage, then smoke-roasted over fruitwood coals. Sticky, smoky, and fork-tender.

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

When spring arrives, asparagus is always one of our favorite vegetables; and the best way to cook them is roasting or grilling that develops tons of flavor, simply toss with the marinated artichoke hearts, hmm, now there is a good reason to allow yourself to indulge.

Rib roast of beef crusted with hot English mustard, roasted to medium-rare, and served with whipped horseradish cream sauce folded with toasted walnuts.

Nothing beats a tender and juicy pork roast, so try this tasty recipe that uses dry white wine to create a succulent taste.

Whole roast chicken brushed with butter, lemon juice, and fresh savory herb. Four ingredients, juicy meat, crisp golden skin in 90 minutes.

Microwave roasted chicken stuffed with fresh parsley and rubbed with olive oil, lemon juice, thyme, and tarragon. A quick whole chicken dinner that cooks in about 30 minutes.

So easy to make, and roasted garlic adds the tangy flavor to the baked chicken, a quick and delicious recipe for your dinner!

Roasted red snapper topped with tapenade-mustard crust and a fresh tomato-basil relish. High-heat roasting at 500F cooks the fillets fast and keeps them moist.

Easy roasted vegetable pasta sauce with oven-roasted red peppers, onions, and garlic folded into jarred spaghetti sauce with sauteed mushrooms and fresh basil. A semi-homemade upgrade.

Roasted cod with plum tomatoes, orange zest, and caramelized onions. A one-dish Mediterranean fish dinner with bright citrus, fresh thyme, and sweet roasted vegetables layered over flaky white fish.

Standing rib roast with a roasted garlic and parsley crust, served with tarragon carrots, browned butter parsnips, roasted onions, and red wine au jus. A holiday showpiece.

Fruit-glazed roasted pork chops with a tangy orange marmalade, soy, lemon, ginger, and star anise glaze. Thick-cut chops brushed and basted to sticky, caramelized perfection.

Hominy stew with meaty pork bones, roasted bell peppers, hot Italian sausage, and salsa simmered in chicken broth. A hearty, pozole-style bowl with Southwestern heat.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

A fresh and flavourful pasta sauce infused with the sweetness of roasted red pepper and the tantalizing aroma of fresh herbs.