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Roasting

Explore 567 recipes, 2 articles, 2 galleries, 20 videos, and more

Chilled Spicy Tomato Soup

Ingredients
  • 3 pounds quartered plum tomatoes (about 15)
  • 2 tablespoons olive oil, plus more for drizzling
  • 1/4 teaspoon sugar
  • Salt and pepper
  • 1 cup diced onion
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon caraway seeds
  • 2 mild to medium crumbled dried chiles (such as New Mexican; earthy.com) or 1/4 teaspoon red-pepper flakes
  • 2 cups low-sodium chicken stock
  • 1 teaspoon plain yogurt, for garnish
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Baked Chicken

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Zucchini Rounds with Roasted Tomatoes

Ingredients
  • 1 1/2 pounds (2 pints) cherry tomatoes
  • 9 garlic cloves
  • 1 1/2 teaspoons sugar
  • Coarse salt and freshly ground pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 sprigs thyme
  • 3 sprigs marjoram
  • 2 zucchini, cut into 1/2-inch-thick rounds
  • 1/4 cup water
  • Baking soda
  • 2 sprigs basil
  • 3 tablespoons pine nuts
  • 2 tablespoons capers, rinsed
  • 1/3 cup Nicoise olives, pitted
  • 1 lemon
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Curried Roast Cauliflower Soup

Ingredients
  • 1 head cauliflower (2 1/4 pounds), cut into florets (about 2 pounds or 6 cups)
  • 2 tablespoons canola oil
  • 1 teaspoon salt, plus more to taste
  • 1 tablespoon butter
  • 3 onions, cut into 1-inch-thick slices
  • 1 1/2 teaspoons curry powder
  • 4 cups water
  • 2 cups low-sodium canned chicken stock or vegetable stock
  • 2 tablespoons chopped fresh parsley
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Cote de Boeuf

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Olive-Oil Roasted Almonds

Other Ideas:
Almonds, Appetizers
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Roasted-Portobello Salad with Blue Cheese

Time:30 mins
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Roasted Pepper Salad

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Roasted Pepper Salad

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Arugula Salad with Roasted Sweet Potatoes and Mushrooms

Time:1 hour
Ingredients
  • 3 pounds sweet potatoes, scrubbed, quartered lengthwise, and cut into 3/4-inch chunks
  • 3/4 pounds medium cremini or white button mushrooms, stems trimmed, caps halved (or quartered, if large)
  • 1 tablespoon ground cumin
  • 1/4 cup olive oil
  • Coarse salt and ground pepper
  • 2 to 3 bunches arugula (about 12 ounces), stems trimmed
  • 2 1/2 cups leftover sauteed corn from Chili-Rubbed Salmon with Zucchini and Sauteed Corn
  • Baked Tortilla Strips, or store-bought tortilla chips, crumbled, for serving (optional)
  • Goat cheese, crumbled (optional)
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