2,939 roast recipes

Baked winter squash and fruit roasts butternut, yam, apple, pear, and banana with cider and warm spices. A naturally sweet, oil-free Thanksgiving side dish.

Fettuccine tossed with melted goat cheese, roasted red and yellow peppers, sun-dried tomatoes, kalamata olives, and capers. A Mediterranean pasta ready in 25 minutes.

Roasted beef tenderloin rubbed with cracked black pepper, fennel, red pepper flakes, and nutmeg. Served with a light horseradish-dill sauce made from blended cottage cheese.

Classic French fish soup built on roasted bones, lobster shells, and aromatic vegetables simmered with white wine, saffron, and Pernod. Served with garlicky rouille, melted Gruyere, and crusty baguette croutons.

Roasted pork tenderloin braised with Granny Smith apples, onions, garlic, honey, and white wine vinegar. A sweet-savory fall dinner with a rustic apple gravy.

Honey glazed pork shoulder with a savory dry rub and a finishing glaze of honey, ginger, and horseradish brushed over a diamond-scored fat cap. Sweet-spiced crust over rich, slow-roasted pork.

Savory wild rice dinner muffins with Parmesan, Italian seasoning, and garlic. A quick bread side dish that pairs with soups, stews, and roasted meats.

Baked chicken wings glazed with cranberry sauce, honey mustard, and orange zest. Marinated overnight for deep flavor, then roasted until sticky and caramelized. Great for holiday parties.

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

Kazakh lemon chicken: two whole chickens roasted with ginger, saffron, nutmeg, and paprika, finished with a green olive and lemon zest pan sauce. A Central Asian-inspired feast dish for a crowd.

Mango pork loin roasted with curried pineapple, basted with a reduced pineapple-broth sauce, and glazed with mango chutney. Served with a fresh mango-ginger garnish.

Crispy skinned red snapper crusted with eight spices including Szechuan peppercorn, star anise, cinnamon, and cumin. Pan-seared then oven-roasted for shatteringly crisp skin.

Vietnamese coffee (ca phe sua) with strong dark-roast brew poured over sweetened condensed milk. Two ingredients, layered for that signature creamy, sweet-bitter sip.

Whole roasted salmon stuffed with red cabbage, chestnuts, and slab bacon, baked in white wine and served with a shallot beurre blanc. An impressive dinner party centerpiece.

High-heat roasted turkey cooked in just 2 hours by starting breast-side down at 500F, then flipping and finishing at 450F. Stuffed with onion, carrot, and rosemary for a juicy bird with crispy golden skin.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.