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Roasting

Explore 567 recipes, 2 articles, 2 galleries, 17 videos, and more

Roasted Parsley Root

Ingredients
  • Juice of 2 lemons
  • 1 cup long beans or green beans, cut into 1-inch pieces
  • 3 cups peeled 2-inch cubes parsley root or celery root
  • 3 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1 tablespoon chopped thyme
  • 2 tablespoons maple syrup
  • 2 tablespoons unsalted butter
  • 1 teaspoon coarse salt
  • 2 tablespoons soy sauce
  • 1 tablespoon chopped parsley
  • 2 tablespoons chopped mint
  • 2 tablespoons toasted pine nuts, chopped
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Roasted Chicken Oreganato

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Squash Cannelloni

Ingredients
  • Vegetable oil, for baking sheet
  • 1 butternut squash (about 1 1/4 pounds), halved lengthwise and seeded
  • Coarse salt and freshly ground pepper
  • 4 ounces ricotta cheese
  • 1 1/2 ounces creme fraiche
  • 1 small bunch chives (preferably garlic chives)
  • 8 spring-roll wrappers
  • 1 egg, lightly beaten (for egg wash)
  • 1/4 cup canola oil
  • Jerusalem Artichoke Vinaigrette
  • Shelled edamame, cooked, for garnish (optional)
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Pan-Roasted Brussels Sprouts

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Roasted Sea Scallops

Other Ideas:
Main course, Sea scallops
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Roast Duck with Cherries

Ingredients
  • Pinch of ground cloves
  • 6 star anise, ground, plus 2 whole
  • 1 teaspoon ground cinnamon
  • 2 large Yukon gold potatoes, peeled and cut into large pieces
  • 2 carrots, peeled and sliced into 1/2-inch rounds
  • 1 large onion, quartered
  • 1 large turnip, peeled and quartered
  • 1 large sweet potato, peeled and cut into large pieces
  • Coarse salt and freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • 1 (4-to-5-pound) whole Muscovy duck
  • Duck neck and organs (not the liver), optional
  • 6 sprigs thyme
  • 2 bay leaves
  • 3 sticks cinnamon
  • 3 cups Bing cherries, stemmed and pitted, or 2 1/2 cups dried sour cherries
  • 3 cups red wine
  • 1/4 cup sugar
  • 2 heads garlic, separated into cloves
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Roasted Sardines

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Roasted Poblano Salpicon with Mushrooms

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Lionel's Chicken Salad Club Sandwich

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Roast Pheasant with Chestnut Fennel Fricassee

Ingredients
  • 2 cups fresh chestnuts
  • 3/4 cup wild rice
  • 1 teaspoon salt, plus more to taste
  • 1 pheasant (about 3 pounds)
  • 1/4 cup fresh rosemary, finely chopped, plus whole sprigs for garnish
  • 1 clove garlic, minced
  • 6 shallots, 2 minced and 4 slivered lengthwise
  • Freshly ground pepper
  • 2 tablespoons plus 1 teaspoon unsalted butter
  • 1 teaspoon olive oil
  • 2 fennel bulbs (about 8 ounces each), sliced thinly crosswise
  • 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
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