Roasting

Did someone say bourbon?

A simple Thanksgiving dinner for anyone who loves sheet pan suppers.

A citrus and fresh herb compound butter flavors this easy roast turkey and also turns the tasty drippings into gravy.

When it’s cold outside, my body craves warm foods — even if it probably needs a good dose of raw, crunchy vegetables instead. Warm lentil salads are always just the ticket when I want something satisfying yet light. Topped with some easy roasted shrimp, you now have a complete dinner that’s good any time of the year. I wanted to bulk up my lentil salad with some grains, and bulgur is one that adds a nice chew to contrast with the earthy, creamy lentils.

A hearty vegan Caesar salad for veggie lovers.

It's touted as Alton's Brown's most popular recipe ever. But is it his best?

I made her famous roasted turkey and brine for the first time — and it didn't exactly go as planned.

Filled with chiles, chaat masala, onions, and ginger.

When you're in need of a last-minute side, these easy delicata squash recipes are here for you.

Put this 3-ingredient recipe on repeat.

Trader Joe's garlicky compound butter is a brilliant shortcut for instant flavor.

Roasted potatoes are pretty great, but these garlic butter roasted potatoes are even better.

Whole30 or not, this flavor-packed dinner deserves a regular spot in your meal plan.

What these veggie tacos lack in meat, they make up for in big, bold flavors. Bite after bite your tastebuds are treated to a medley of textures and tastes that hit all the high points you expect. From the lightly charred and spiced cauliflower florets to the crispy, tangy pickled cabbage, to the cool avocado-yogurt crema, this is how to tackle Taco Tuesday, veggie-style.

Winter has finally made its chilly appearance where I live in California. I’m sure glad to see the much-needed rainy days, as it also gives me an excuse to hunker down and wrap a big sweater around myself to keep warm. This weather also makes me want to cook comforting food, so this week’s theme of chicken and winter greens dinners fits the bill perfectly. Can I say how much I love winter greens?

Pork on pork can never be a bad thing.

The question, “What are we having for dinner?” is quite often followed closely by, “What are we having with dinner?” Roasted vegetables are one of our favorite answers to the question of the quick weeknight side dish, and my latest pick for roasted goodness is broccoli. This recipe takes just a few minutes to throw into the oven and it emerges toasty around the edges and garlicky and a little spicy, if you like. I have strong feelings about cooked broccoli.

I love having a dessert recipe in my backpocket that’s simpler to make than it looks. These are the ones you break out for get-togethers, the ones that people think you spent all afternoon on and you really spent no more than 15 minutes of active time. This is one such dessert. Usually my go-to party dessert are my brownies. They’re super simple, decadent, and when sprinkled with a little powder sugar, they seem far fancier than the effort they require.

Try it once to see how you like it!

In our house, eggs save dinner at least once a week. And in case you haven’t tried it, serving breakfast for dinner is an almost guaranteed way to delight the kids at the end of the day. These huevos rancheros tacos, filled with black beans, scrambled eggs, and quickly roasted red peppers, are a delicious vegetarian way to change up taco night for the whole family.

“Nachos!” That’s pretty much the best answer you can give to your kids’ favorite question about what’s for dinner. And when you make them on potatoes and top them with a mix of flavorful toppings like beans, greens, and cheese, parents will be happy too. The beauty of these potato nachos is that you can add as many or as few toppings as you (or, let’s be honest, the kids) like.

Sheet pan dinners are just about the most brilliant weeknight solution around. Toss a bunch of ingredients on one pan, roast everything together, and in no time you have a complete meal that doesn’t require hours to clean up. It’s even better if the sheet pan dinner is wholesome. These 11 recipes are just that — they’re full of colorful vegetables, lean protein, and whole grains to ensure you’re treating yourself well after a long day.

Few sides are cozier than roasted vegetables. This high-temperature oven cooking method condenses sweetness in whole vegetables and caramelizes chopped or halved produce. While you can roast any time of year, we think October to March is prime roasting time because you won’t overheat your kitchen to make these delicious vegetables, well, more delicious. Here are 10 of our most popular roasted vegetable recipes.

It happens to be the fastest, too.

These breakfast pops are sure to cool you down during these sticky summer mornings.

Skip the frying, lose the fuss, and you've got a winning weeknight meal.

You'll wonder why you've never done this before.

This vegetarian stir-fry meets sheet pan is bound to be a new weeknight favorite.

Right now we’re all about fall foods, like crisp apples and orange pumpkins with warm spices. And this butternut squash purée fits right in. Combined with sage and goat cheese, it has a sweet, earthy flavor and a silky-smooth texture. Put the squash in to roast while you’re making a salad and baking some chicken. It takes just a moment to scoop out and purée.

I love stuffing chicken breasts. I’ve given you my recipe for roasted chicken breasts stuffed with goat cheese and fresh garlic, one of my favorites, and I consider this one a fall-inspired version. The technique is easy, with a big wow payoff, and I love the combination of a simple, buttery skin with a complex filling. The sweet, salty, nutty mess that spreads out over your plate as you eat is pure perfection.

Really, this could easily be a side dish as well as a dip. It’s a simple preparation of twice-baked butternut squash — roasted until it’s buttery soft and scoopable, then blended with milk and plenty of nutty Parmesan and baked with a cheesy crust on top. In fact, we’ve served it both ways. The first time we made it, we ate it as a dip with pita chips and friends. Later that night we warmed up the leftovers, alongside some roasted vegetables, for a late-working husband.

I have cooked cabbage in many different ways. I’ve chopped, shredded, steamed, boiled, and stir-fried it, but until relatively recently, I had never roasted it. But once I tried I couldn’t believe I waited so long! Roasted cabbage wedges are one of the easiest, most delicious ways to eat a hunk of vegetables for dinner, and the bacon just helps it along.

This is one of my absolute favorite “make it once, eat it all week” recipes. Dinner is tender, spice-rubbed pork medallions with some quick-sautéed veggies on the side, and the leftovers become pork sandwiches all week long. And not just any pork sandwiches, but the best pork sandwiches — this thinly sliced pork is light-years beyond anything you’ll find at the deli counter. Need any more convincing?

I love making pizza dough, and it’s not nearly as hard as you think. But lately I’ve been using store-bought dough, and to be honest, it’s pretty hard to beat. In fact, this pizza is so good (and green! Look at all that kale!) that I haven’t ordered a pie in two months. And I live in New York, people. Store-bought dough qualifies this pizza as a six-ingredient recipe, although you’d only need eight to make your own dough from scratch.

As rhubarb makes its sweet, tart, hot pink, and sassy way into our farmers market baskets, here’s one easy recipe to transform the odd vegetable into a silky compote. I dare you not to put a blob of this delightful mess all over everything! My mouth is still puckered from eating so much of this glorious dish. Rhubarb is one of my favorite seasonal ingredients.

How to Eat SupperIn this follow-up book, Lynne Rossetto Kasper and Sally Swift tackle the other end of the cooking spectrum. They say, Slow down! It’s the weekend! Let’s cook something really delicious. And here’s how to do it.I really can’t say enough good things about this cookbook. In the same way that listening to an episode of The Splendid Table feels like sitting down to a cup of tea with Lynne Rossetto Kasper, so does this book.

It might not be the prettiest, but this puréed soup more than makes up for its homely appearance with the deep flavors of roasted broccoli and extra-sharp cheddar cheese, and a creamy yet cream-free texture. Best of all, it all comes together in about 30 minutes, making it a quick and easy weeknight dinner option. This soup was born on a hungry weeknight, when I was looking for a meal made with ingredients I almost always keep on hand.

I have told you that brunch is my favorite meal of the day, and winter is perhaps the high point for brunch. But while I am looking forward to these sleepy morning meals, I have to admit that many brunch recipes are too sweet for me. If this sweet monkey bread with a gooey glaze showed up it certainly wouldn’t go to waste, but I would need something else too, something to nourish and satisfy. I need something savory to start the day off right.

Never has it tasted so good to be straddled between winter and spring until now. Fresh stalks of asparagus mingle with a healthy dose of lemon and thyme to hint at spring’s arrival, while this vegetarian supper is anchored with a favorite winter staple. Inspired by Emily’s recipe for spaghetti squash with ricotta, sage, and pine nuts, I wanted a version that embraced the freshness of the season, while also being filling enough to serve as a meal.

We have a great Middle Eastern grocery a few miles north of our house in Seattle, and given that my boyfriend Sam is Lebanese, we visit often to stock up on chickpeas, good feta and tahini — the latter being the one non-negotiable; we’re always stocked with tahini. And this recipe was born, really, from a few leftover beets and a love of tahini. That’s all you need.

The humble cauliflower might not seem like the most exciting vegetable, but cut one into thick slabs and roast it with spices, and you can transform it into quite the fine dish. Rich with the colors and flavors of turmeric, ginger, cumin, and cilantro, these cauliflower “steaks” feel fancy enough for a dinner party, yet they’re simple enough for an everyday supper as well. Roasting cauliflower turns it into something magical — nutty, sweet, and not boring at all.

Although it forms the foundation of so many meals, the humble onion rarely gets showcased front and center. The first time I cooked a whole, stuffed onion, I was a bit apprehensive; would it be too pungent, too odiferous, too much? In fact, it was succulent and sweet and made the perfect vessel for stuffing. I instantly imagined serving roasted stuffed onions at Thanksgiving or any cozy fall dinner.

People close to me know I have a small soapbox I keep (figuratively) tucked away for times when I hear someone say, “Oh, I’ve wanted to make that recipe but it looks hard.” I then launch into a five minute diatribe on why it’s not and how to tackle it, with enough enthusiasm to convince that person it’s actually quite easy. Spring rolls are one such “hard” item I’ve convinced numerous people to make — and enjoy!

This recipe is about trust. Because I know okra can be a tough sell. I get it. And I’m not going to tell you that these grilled okra spears taste like French fries or anything else — they taste like okra. Which I happen to love. I love their earthy and undeniably green flavor. I love the charred bits that get crispy on the grill (which are, admittedly, rather fry-like). I love the way the seeds pop between my teeth. This is the recipe that made fall in love with okra.

Each and every time I make green beans, I’m transported back to childhood. Nights that we had greens beans were always one of my favorites since it meant I got to help prepare dinner. I stood at the counter snapping the ends off of every bean, one at a time (while also sneaking one into my mouth every so often). It was a small job, yet it always felt like an important one.

I am not a holiday food purist. When my family switched our eating habits, we carried our love of vegetables and whole grains into the holidays as well. At first, the other members of my extended family were hesitant, but after a few years, they realized that while the food was heavily loaded with vegetables, it was still delicious. These simple sweet potatoes would easily grace our table during the holidays. Now, however, these potatoes are a treat only for me.

I’ve not been shy in writing about my love for the humble rutabaga. Sweeter than turnips, easier to peel than butternut squash, and with half the calories of potatoes (if you note such details), rutabaga is a vegetable in heavy rotation in my kitchen. But what do you do with a rutabaga, you ask. So many things, but let’s stay simple today: Roast it with a gilding of brown butter.

Sheet-pan suppers are one of my favorite no-fuss ways to get dinner on the table. Most of the cooking time is unattended, so you’re free to leave your kitchen post while your dinner is doing its thing in the oven. Pour yourself a glass of wine, kick back, and relax as the oven does all the work — rendering your chicken skin crispy and turning your potatoes golden-brown. This meal is not only super simple to put together, but it’s also very easy to customize to your liking.

Put your cast iron skillet to work tonight — make this quick dinner, with its hearty mix of soft gnocchi, roasted sweet potatoes, earthy kale, and goat cheese. Late in winter, it’s easy to fall into a midweek pasta rut. Gnocchi, those pillowy potato dumplings, take less than half the time to prepare and are the ideal alternative for your comfort food fix.

In springtime, wild garlic appears all across Ireland in shaded woodland areas. It is easy to recognize from its distinctive garlic smell. There are two varieties which can be found: one has a long three-cornered stem and the other has a large, broad leaf. The leaves can be harvested and treated like any salad leaf. In this roast lamb recipe, I use the unique garlic taste in a pesto served alongside sweet slices of lamb leg.

Tired of mashed potatoes and gravy with your roast chicken? Here’s a classic dinner with a flavorful punch of fresh herbs — plus sweet roasted fennel and carrots, which absorb savory juices from the chicken by sharing the same pan. Believe it or not, roasting a whole chicken isn’t a chore — the time it takes can be trimmed significantly by butterflying and searing the bird first. You won’t have to worry about getting the skin crisp and golden in the oven alone.

I usually make this with reduced-fat Dubliner cheese, which melts beautifully and gives us the same gooey, rich cheesiness with fewer calories and less saturated fat. You can use chicken thighs (cooked to 170°F) instead of chicken breasts, which reheat better because they are not quite as lean. Either way, the chicken is also very good served cold the next day.

Every time I serve this dish, my guests ask: “What is this?” The softness of the butternut squash and sweet potatoes is contrasted with the sharpness of the ginger, and the combination is truly magical. I like to make it in the morning, and keep it in the oven all day long. Your house will smell so good that you’ll want to make it over again and again. This recipe makes a lot of food, which is great!

My chef sister, Fiona, is my go-to source for hands-on cooking advice and one of my biggest culinary heroes and influences. But even more important? Fiona came up with an umami-packed, Thai-inspired chicken recipe that immediately became a family favorite. Her green marinade is a breeze to throw together: Simply blend together a sweet onion, handfuls of herbs, fish sauce, apple juice, lime zest, and pepper.

Sometimes the classic combination of chickpeas, tahini, garlic, and lemon — aka plain ol’ hummus — really hits the spot. Other times, though, it’s nice to take things up a notch with some special ingredients. Ingredients — like roasted carrots, spicy harissa, and a garnish of tart pomegranate arils — that add color and interest to an otherwise standard dip.

There are few foods I enjoy more than a classic roasted chicken — except for, possibly, potatoes cooked until crispy in the fat from that roasting chicken. With this classic one-skillet dish, the bird and the spuds cook in sync and turn richly golden in the extra-hot oven — the chicken fat trickling down to amp up the already-rich flavor of Yukon Golds. This, my friends, is true kitchen synergy.

What’s happened to Brussels sprouts may be one of the best food moments of the 21st century. No more boiling them into cabbage-y oblivion. We love roasting them, for good reason — time in a hot oven reveals Brussels sprouts to be remarkably nutty, earthy, sweet, and versatile. If you’re like me and can’t get enough roasted sprouts, you already know how great they are with balsamic vinegar. Meet my new best friend: pomegranate molasses, the Middle Eastern equivalent.

Say it with me now: Hasseltots! These adorable, bite-sized Hasselback potatoes are just begging for ketchup and some alone time. You know you want them. And you can. Here’s exactly what you need to do between now and dinner for these tots to be yours. Tiny baby potatoes are the secret here, and you can usually find a mesh bag of them near the grown-up potatoes at most grocery stores with a well-stocked produce section.

I love crispy potatoes in any form, especially the ones with creamy, fluffy interiors. They’re so easy to roast in the oven. Since you’re already breaking out a baking sheet, use the extra real estate on the pan to roast some sausages to make a meal out of it. I always have a few potatoes in the root vegetable basket, and some pre-cooked sausage in the freezer, so this is a great pantry dinner in our household.

When Hali first mentioned that she saves tough winter greens stems over the course of a week for roasting, I was a bit skeptical. That is, until I tried it myself and realized it was a brilliant idea — and a delicious one, too When it’s the winter season and the variety of fresh vegetables dwindles drastically, winter greens become a lifesaver. But what do you do with all those tough stems that are leftover from the recipes that only call for leaves?

Club sandwiches are usually best in the summer when tomatoes are at their peak, but what do you when the craving hits in cold-weather season and the only tomatoes available are rock-hard and sad? Just pop those tomatoes into a hot oven and you’ll have juicy oven-roasted tomatoes in just 30 minutes. Stack them into a club sandwich that you can enjoy — even with a few feet of snow outside.

With a simple breakfast toast like this one, you want to use the best ingredients available to you. Get a really good bread, brush it with really good olive oil, buy some bright ripe tomatoes, and use nice anchovies packed in olive oil. Every bite will be worth it. This savory breakfast toast, with its mellow sweet roasted tomatoes and briny anchovies, could really be a meal for any time of day. But if you wake up one morning in need of something delicious and easy, this meal is for you.

Honey is a sweet friend to pork, made famous by the ubiquitous honey-baked Easter ham. The trouble with a ham is that it’s big enough to be a burden in a small kitchen. (Some people contend that eternity is one ham and two people.) A tenderloin, however, makes just enough for two to four servings, and still makes one fine Sunday dinner. The best thing about pork tenderloin is that it is very lean and cooks quickly.