2,894 roast recipes

Brazilian-style roast pork loin glazed with honey, orange juice, ginger, and clove. Served traditionally with black beans, rice, and cucumber-onion salad.

Grilled pork loin rubbed with mustard, garlic, and ginger, basted with a horseradish mustard and apricot preserve glaze. An overnight-marinated roast with sweet-hot flavor.

Indian-style roasted eggplant with yogurt, cumin, coriander, turmeric, ginger, and garlic. Creamy, spiced, and served alongside basmati rice.

Classic German stuffed pigeon with savory breadcrumb filling, bacon, herbs, and pigeon giblets, roasted with turnips until golden and tender.

Pork salad with sliced pork loin and red peppers over mixed greens, dressed in a punchy Dijon mustard-soy sauce vinaigrette. A smart use for leftover roast pork.

Baked fish with orange-chili marinade infuses fillets in fresh OJ, cilantro, garlic, and smoky chipotle, then roasts hot for tender flesh with bright Latin-inspired flavor.

Smoky chipotle-ancho chili pesto with roasted red bell pepper, pine nuts, garlic, and olive oil. A bold, vegan Mexican-inspired sauce for pasta, grilled meats, or sandwiches.

Fresh asparagus spears roasted with extra-virgin olive oil, sliced garlic, and parsley. Tender and golden in just 10 minutes. The easiest spring side dish.

Spinach and cheese stuffed portobellos roast meaty mushroom caps, then fill them with a ricotta, spinach, parmesan and kalamata filling over marinara. A low-carb, vegetarian main that eats like lasagna.

Smoky roasted eggplant mashed with fresh tomato, garlic, and a splash of red wine vinegar. This Odessa-style eggplant caviar is a rustic Russian appetizer that's just as good spread on pita as it is on dark rye bread.

A fruity recipe that's simple to make and tastes wonderful as a glaze on pot roasts or as a spread for sandwiches.

Vegetarian stuffed peppers filled with brown rice, red kidney beans, sauteed vegetables, and Italian herbs, topped with diced tomatoes and roasted until tender.

Peanut-packed Thai pork meatballs simmered in a spicy peanut butter sauce, served over shattering crispy cellophane noodles. Ready in 40 minutes with bold, crave-worthy flavor.

A rich Mexican mole sauce with unsweetened chocolate, almonds, pumpkin seeds, hot salsa, tomatoes, currants, and warm spices poured over browned turkey pieces. This homemade turkey mole is a labor of love that feeds a crowd.

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

Southern-style chopped barbecue pork shoulder rubbed with crushed red pepper, slow-roasted with vinegar, and tossed in tangy barbecue sauce. Fall-apart tender with serious kick.