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Roasting

Explore 567 recipes, 2 articles, 2 galleries, 25 videos, and more

Cardamom-Roasted Cauliflower

Ingredients
  • 1/3 cup extra-virgin olive oil, plus more for baking dish
  • 3 green cardamom pods
  • 3 dried red chiles (optional)
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon whole peppercorns
  • 1 head cauliflower (2 1/2 to 3 pounds), cored and broken into medium florets
  • 1 medium red onion, halved and thinly sliced
  • Coarse salt
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Bo Ssam

Ingredients
  • 1 (8- to 10-pound) bone-in pork shoulder or pork butt
  • 1 cup granulated sugar
  • 1 cup plus 1 tablespoon coarse salt
  • 7 tablespoons light-brown sugar
  • 12 oysters, shucked, for serving
  • 1 cup Napa Cabbage Kimchi, for serving
  • 1 cup Napa Cabbage Kimchi, pureed, for serving
  • 1 cup Ginger-Scallion Sauce, for serving
  • 1 cup Ssam Sauce, for serving
  • 2 cups steamed short-grain white rice, for serving
  • 3 to 4 heads Bibb lettuce, leaves separated, washed well, and spun dry
  • Sea salt
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Roasted Red Pepper and Walnut Dip

Ingredients
  • 3 red bell peppers (about 1 pound)
  • One 6-inch pita bread (2 ounces)
  • 1 cup water
  • 1 small garlic clove
  • 4 ounces walnut pieces (about 3/4 cup), toasted, plus more for garnish
  • 1 1/2 teaspoons paprika, plus more for garnish (optional)
  • 3/4 teaspoon ground cumin
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons extra-virgin olive oil, plus more for drizzling
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper
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Roasted Turkey

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Pork Tenderloin with Apricot-Fennel Ragout

Ingredients
  • 3 tablespoons grainy mustard
  • 2 tablespoons Dijon mustard
  • Salt and freshly ground pepper
  • Two 12-ounce pork tenderloins, tied with twine
  • 1/2 cup breadcrumbs
  • 3 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • 4 large (or 8 medium) shallots, ends trimmed, peeled, and quartered
  • 1 small fennel bulb, greens trimmed, cut into thin slices
  • 1 1/2 cups homemade or low-sodium canned chicken stock
  • 12 dried apricots
  • 1/4 cup cognac
  • 1 teaspoon fresh thyme, plus more for garnish
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Roasted Red Onion and Squash Pasta

Time:25 mins
Ingredients
  • 2 medium red onions, cut into 6 wedges each, layers separated
  • 1 medium butternut squash, peeled and cut into 3/4-inch pieces
  • 1 tablespoon coarsely chopped fresh sage leaves
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/2 pound short ridged pasta, such as rigatoni
  • 1/4 cup grated fontina cheese (2 ounces)
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Parmesan Chicken with Mushrooms and Brussels Sprouts

Time:30 mins
Ingredients
  • 1/3 cup panko or plain dried breadcrumbs
  • 1/3 cup grated Parmesan (2/3 ounce)
  • 1 1/2 pounds chicken tenders
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried thyme
  • Coarse salt and ground pepper
  • 3/4 pound cremini or button mushrooms, trimmed and halved (quartered if large)
  • 3/4 pound brussels sprouts, trimmed and halved lengthwise (quartered if large)
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Steak and Potato Salad

Time:20 mins
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Roasted Acorn Squashes with Rosemary

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