All recipes » Vegetables » Roast

	Roasted Broccoli by John Spottiswood This roasted broccoli recipe, adapted from the Barefoot Contessa, is really wonderful. It has a lot of flavor. We served it with a mild pasta, and it was just a wonderful combination. Don't be worried by the lemon juice and zest. They impart a subtle flavor that adds a nice dimension to this dish.	25 votes 9 reviews 6 comments 17568 views
	Roasted Asparagus and Parmesan by Nancy Miyasaki This is a simple and delicious Italian recipe adapted from the Barefoot Contessa. We leave out the egg and sometimes the lemon (depends on what you are serving this with).	5 votes 2 reviews 1 comment 9278 views
	Mexican Bruschetta by Daniel Brock Southwestern Bruschetta	1 vote 2 comments 7812 views
	Roasted Pumpkin Seeds | 52 New Foods Challenge by Jennifer Tyler Lee The secret to super crunchy pumpkin seeds is to boil them for 10 minutes before roasting.	3 votes 1 review 1 comment 2800 views
	Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille by Skinny Kitchen with Nancy Fox Rata­touille is a sim­ple and healthy veg­etable dish usu­ally loaded with suc­cu­lent Mediter­ranean veg­eta­bles. We love how many ways to serve this glo­ri­ous veg­etable dish. Once roasted, you can scram­ble with eggs, stuff a baked potato or serve…	1 vote 2499 views
	Manchurian Roasted Cauliflower by Michael Swiney Anyone want to know why an Indian dish is called Manchurian, which is Chinese? Well yawn through this while I bore you with my culture and cuisine genius: The cuisine is believed to have originated from the Chinese population of Calcutta, India and Chinese food is still popular there. At present, the Chinese population in Calcutta…	1 vote 2079 views
	Las Vegas Recipe Guru Summerlin Roasted Vegetables with Braised Beef by Las Vegas Recipe Guru Summerlin On a recent trip to visit a dear friend at Balboa Island near New Beach, we were taking a walk along the beach and came across a small vendor selling fresh vegetables. She had giant onions, had to weigh at least 2 pounds. The question came up of what…	1 vote 1 comment 1699 views
	Roasted Pumpkin Seed Sauce by Robyn Savoie This recipe for Pumpkin Seed Sauce makes more than you'll need, leftover sauce is delicious with chips, wrapped in warm tortillas or used like mayonnaise on roast chicken and grilled sandwiches.	1 vote 3413 views
	Roasted Butternut Squash by B Innes To roast butternut squash you can either roast cut in half, cut side down, in a pan with a little water for about 1-1½ hours and then scoop out of the skin or peel, seed, cube and roast for about 30 minutes on high heat. My version uses a light marinade to oil the cubed squash and add a little sweetness. I keep it simple, but feel…	1 vote 1 comment 1925 views
	Butternut Squash and Apple Soup by Mary Callan A perfect Fall soup, full of goodness.	4 votes 1 review 3554 views
	Winter Salad of Roasted Vegetables and Quinoa by Meera Nalavadi A colorful salad choke full of winter vegetables, pomegranate and quinoa.	1 vote 1696 views
	Crispy Kale by Lori K. Parker Trust me--even people who hate kale (like I did) will LOVE THIS!	1 vote 2 comments 3205 views
	Roasted Red Pepper Dip by Hina Gujral Fresh roasted pepper is what makes this dip special; so don't substitute it with the canned ones. Roasting peppers is an easy job, if you've never tried it yet then this is the perfect opportunity, once you taste them, you'll wonder why you waited for so long.	1 vote 1 comment 5049 views
	Muhammara – Roasted Red Pepper and Walnut Paste - " Kurma Dasa" by The Blender Girl Whenever I am looking for a show-stopping vegan dip I always turn to the recipe collection of Kurma Dasa. Most of Kurma’s cooking is inspired by the flavours of India. However, every once and a while he diverts to explore the culinary delights of other…	1 vote 2579 views
	Roasted Vegetable Succotash by Robyn Savoie Of all traditional Thanksgiving dishes, succotash is the most likely one that was served at the first feast. Introduced to colonial cooks by the native Indians of Rhode Island, succotash was probably made with local shell or cranberry beans. Contemporary cooks, like their colonial counterpart's, know that roasting brings out the…	1 vote 2337 views

« 1 2 3 »