No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasting

Explore 567 recipes, 2 articles, 2 galleries, 24 videos, and more

Perciatelli with Roasted Tomatoes and Eggplant

Ingredients
  • 1 medium eggplant, (1 pound), cut into 1/2-inch dice
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt, plus more for pasta water
  • 1/2 teaspoon freshly ground black pepper
  • 8 plum tomatoes, (about 1 1/4 pounds), cored and quartered lengthwise
  • 1 pound cherry tomatoes, stems removed
  • 6 cloves garlic, unpeeled
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 tablespoons red-wine vinegar
  • 1/4 teaspoon cayenne pepper
  • 1 pound perciatelli
  • 1 cup loosely packed fresh basil leaves
  • 1 ounce Parmesan cheese, for garnish (optional)
expand

Caponata with Flatbread

Ingredients
  • 2 medium eggplants (about 1 pound each), halved lengthwise
  • 1 tablespoon plus 1 teaspoon red-wine vinegar
  • 2 teaspoons sugar
  • Coarse salt and freshly ground pepper
  • 1 cup fresh flat-leaf parsley, chopped
  • 2/3 cup chopped homemade or store-bought roasted red peppers
  • 1/4 cup drained brine-packed capers, rinsed
  • 48 whole-wheat flatbreads
expand

Roast Chicken with Broiled-Vegetable-and-Bread Salad

Time:2 hours
Ingredients
  • 1 whole chicken (3 1/4 to 3 1/2 pounds)
  • Coarse salt and freshly ground pepper
  • 6 fresh thyme sprigs
  • Extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon capers, rinsed and chopped
  • 4 slices (2 inches thick) rustic Italian bread (about 1/2 loaf)
  • 1 garlic clove, halved
  • 2 small eggplants or 4 Japanese eggplants (1 1/2 pounds), sliced into 1 1/2-inch wedges
  • 2 red bell peppers, quartered lengthwise and seeded
  • 3 large Swiss chard leaves, stemmed and torn into bite-size pieces (3 cups)
expand

Berkshire Pork Chops with Pan-Fried Fingerling Potatoes and Wilted Kale

Ingredients
  • 2 cloves garlic
  • 2 sprigs fresh rosemary
  • Coarse salt and freshly cracked black pepper
  • 1/4 cup canola oil
  • 1 (4-bone) Berkshire center-cut pork loin roast, chine bone removed and Frenched
  • 10 ounces medium fingerling potatoes
  • 1/4 cup chopped shallots
  • 2 tablespoons chopped chives
  • 4 ounces pancetta, minced
  • 8 ounces baby kale
  • 1 tablespoon red-wine vinegar
  • Dijon mustard, for serving
  • 12 cornichons, halved lengthwise, for serving
expand

Roasted Vegetables

Ingredients
  • 8-10 Brussels sprouts, (about 8 ounces)
  • 8 cipollini onions, (about 4 ounces)
  • 1 carrot, peeled, halved lengthwise, and cut into 1-inch pieces
  • 1 parsnip, peeled, halved lengthwise, and cut into 1-inch pieces
  • 1 medium turnip, peeled, trimmed, cut into 1-inch pieces
  • 2 medium red potatoes (about 12 ounces), cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons coarsely chopped parsley
  • 1 tablespoon fresh chervil sprigs
  • 1 tablespoon fresh thyme leaves
expand

Roasted-Vegetable Salad

Ingredients
  • 1 acorn, delicata, or other winter squash (about 1 1/2 pounds)
  • 12 ounces assorted fingerling potatoes
  • 1 bunch baby carrots (or 3 medium carrots)
  • 2 medium leeks
  • 1/2 pound brussels sprouts
  • 1 medium celeriac
  • 5 tablespoons extra-virgin olive oil
  • 1 1/4 teaspoons coarse salt
  • 1/4 teaspoon plus a pinch freshly ground pepper
  • 1 bunch baby beets, peeled, and cut in half
  • 5 ounces baby kale, curly endive, or other hearty greens
  • Warm Roasted Garlic Dressing
  • 4 ounces aged goat cheese or Parmesan, for serving
expand

Roasted Winter Vegetables with Cannellini Beans

Ingredients
  • 1 large leek, sliced
  • 5 garlic cloves, peeled
  • 1/2 small rutabaga, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 sweet potato, peeled and chopped
  • 8 brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil, plus more for drizzling
  • 1 tablespoon plus 1 teaspoon balsamic vinegar
  • Coarse salt and pepper
  • 1 1/2 cups cooked and drained cannellini beans
expand

Roasted Beet Salad with Pomegranate Molasses

expand

Pomegranate Roasted Chicken

expand

Roasted Rack of Venison and Pomegranate Sauce

Other Ideas:
Juice, Main course, Venison
expand

advertisement

advertisement

advertisement

advertisement