855 roast recipes

Honey golden chicken roasted with lemon, ground ginger, and a honey-oil glaze, basted until deeply golden and caramelized. A simple, four-ingredient roast chicken with sticky, sweet skin.

Roast leg of lamb the old-school way: studded with raw garlic slivers, doused in lemon juice and salt, slow-roasted until fork-tender. Three ingredients, Sunday-supper centerpiece.

Chinese coleslaw tosses crisp cabbage with cilantro, scallions, sunflower seeds, and crunchy uncooked ramen in a sweet-tangy sesame dressing. The crowd-pleasing crunchy salad made for picnics and potlucks.

Fork-tender slow-roasted beef brisket on a bed of paper-thin onions with paprika and allspice. Roasts at 300F for 3 hours and slices even better the next day.

Try a different kind of chili this winter with this simple and succulent crockpot dish that is sure to have you licking your fingers.

Braised red cabbage with fresh cranberries, red wine, and garlic in a tangy-sweet side dish. Low-fat, diabetic-friendly, and a natural pairing with roast turkey.

No-cook cashew pita pockets with curried yogurt, cucumber, bell pepper, and red onion. A crunchy vegetarian lunch ready in 15 minutes flat.

Microwave turkey method roasts a whole stuffed bird in a floured roasting bag at 70 percent power, rotating and flipping every quarter of the cook time. A fast holiday option without the oven.

Make your own balsamic glaze instead of store-bought, it adds lots of flavor into lots of dishes, such as salads, roasted vegetables, or roasted meat. And it is so easy to make too!

Persian chicken polo with basmati rice, dried apricots, raisins, and cinnamon layered and steamed together. A fragrant Iranian rice dish where the chicken and fruit sauce perfume every grain.

A whole roast chicken stuffed with cherries, rubbed with paprika and cinnamon, then slow-roasted in white wine until the juices run sweet and savory. Served over spiral noodles with a cherry-wine pan sauce.

Kale and buckwheat with Brussels sprouts and mushrooms blends nutty whole grain with roasted sprouts, sauteed shiitakes, blanched parsnips, and onions. A hearty plant-based grain bowl packed with fiber.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

Lemon and pistachio Italian style biscotti, perfect with tea or coffee.

Spiced black beans with cumin, coriander, ginger, and fresh green chili, cooked dry-curry style with bell peppers, carrots, peanuts, and orange slices. A vegan main with bold flavor.

Goat cheese rolled in salted sunflower seeds, drizzled with honey, and topped with fresh berries. This stunning no-cook appetizer takes 10 minutes and wows every crowd.