2,939 roast recipes

On a cold day, let this delicious roasted winter squash soup warm up your whole body.

Didn't make the whole chicken, instead cooked one chicken breast with skin and bone. Followed the recipe exactly, and roasted the chicken in the oven until the temperature of the breast was 165 F, which took me about 10 minutes. Then let the cooked chicken breast stand for about 10 minutes, this way made a succulent chicken breast. Served it with some roasted baby carrots tossed with same spices for chicken, delicious!

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.

Pan-roasting prevents the broccoli from becoming limp. A quick rich, cheesy (Swiss, Cheddar or Gruyere) pan sauce captures the caramelized bits of flavor. Bring them together and everyone loves their broccoli!

Pre heats the oven to 220°C. Peel and chop the onion and parsley. Mix with the mustard to form a cream. Spread the flesh of the fish fillets with this cream, then stack them two by two, skin outward, string them likes roasts. Place in an oven dish and surround mushrooms, then potatoes a cut in half. Sprinkle with lemon juice, olive oil, and white wine. Season with salt and pepper and Baked Fish for 30 to 40 minutes, watching. Do not hesitate to add the vegetables of your choice around the fish! Roasted Baked Fish

Prep this meal the day ahead and enjoy a delicious "comfort" dinner the next day! Meat, potatoes, veggies, and gravy all in one container. Yummy!!

Spice up your pork roast this summer with this recipe that creates a sauce made out of orange juice and soy sauce.

A healthy vegan recipe, ideal for using up leftover Christmas day vegetables on Boxing Day. It’s a light dish perfect after the indulgences of Christmas day. Chickpea flour is naturally gluten free, chickpeas are a super source of protein, fibre and iron. The skin of vegetables and fruit are quite often a good source of nutrition in itself, the dark skin of the Zucchini/courgette is high in soluble fibre which slows digestion and stabilises sugar levels. The dark skin of the Eggplant/Aubergine is full of fibre, potassium, magnesium and antioxidants, Tomato skin is full of antioxidants too so before removing skins bear this information in mind.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

Lean pork tenderloin roasts with carrots, new potatoes, and onions in one pan. Simple weeknight dinner seasoned with rosemary and sage that's ready in under an hour.

Crispy on the outside, soft and tender on the inside. With a bit of attention to the preparation technique you can turn oven roasted potatoes into crispy bites of heaven.

A fantastic healthy dip perfect for the holidays or anytime you might have company coming. Butternut squash is roasted with an Arabic Ras El Hanout spice mixture. Based on a recipe by Gordon Ramsay.

Sesame oil and sesame seeds give the roasted green beans extra yumminess. Absolutely delicious with great texture!

Crispy on the outside and tender on the inside, roasting is the best way to cook asparagus deliciously. This quick, easy and fuss-free recipe will for sure satisfy your belly.

Wrapping your turkey in parchment while roasting yields a bird that is moist and delicious.

Roasted red bell pepper soup blended velvety smooth with cream, Creole seasoning, cumin, and a squeeze of lemon. Ready in 20 minutes with corn and tortilla strips on top.