2,894 roast recipes

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

This is a delicious gravy, it can be served with potato salad, mashed potatoes and roasted vegetables. Easy to make, and very tasty.

New Mexico green chile pork stew: cubed pork browned in bacon drippings, simmered with two dozen roasted green chiles and fresh tomatoes. Stovetop or slow cooker, classic Southwest comfort.

Vegan lentil and buckwheat slice with red lentils, roasted buckwheat groats, carrot, and a savory Marmite kick. Naturally gluten-free and packed with fiber.

A succulent beef roast that is seasoned and cooked to perfection.

Salmon and spinach stuffed inside of puff pastry then roasted until golden. Crispy and flaky on the outside, served with a tangy and creamy sauce.

Honey roasted walnuts, dried cranberries and goat cheese are deliciously served with mixed greens, then tossed with a light mustard vinaigrette dressing. Yum!

Beef Jardiniere is a comforting, one-pot dish featuring tender chunks of beef slow-cooked in a rich tomato-based sauce with sweet carrots and vibrant peas. This stove-top recipe is simple yet deeply satisfying, ideal for a cozy family meal served over egg noodles or rice.

In cold season, this warm red cabbage and apple salad is served with some roasted meat, brings you to warm.

Creamy homemade hummus blended from chickpeas, tahini, lemon, garlic, and a touch of cumin. A quick, healthy, high-fiber dip ready in minutes, finished with fresh parsley and a drizzle of olive oil.

Love the deep-rich chocolate taste, and the roasted hazelnut just added in another kick. Absolutely to die for.

Basque-style venison roast studded with garlic, smothered in onions, green peppers, pimentos, and bacon, then slow-roasted until tender. Drippings make rich gravy.

Hummus, perfect for dipping all kinds of veggies or for pita bread or a replacement from mayo.

Seared double-cut pork chops glazed with tamarind and molasses, served over roasted sweet potatoes with a rich mole cream of pepitas, pistachios, pine nuts, and roasted poblano.

Toast whole spices and grind fresh for this fiery Ethiopian blend that transforms stews, roasted vegetables, and grilled meats with layers of heat and warmth.

Traditional German sauerbraten marinated 4 to 6 days in vinegar with peppercorns, cloves, and bay leaf, then braised until fork-tender with a gingersnap gravy. Authentic Old World pot roast at its finest.