Roasting

Crispy, crunchy chickpeas are an addicting, energizing snack.

Hearty roasted veggies – including purple potatoes, celery root, turnip and parsnips – are tossed with a quick herbed pesto made with parsley, basil and a lot of lemon for a fresh, zesty take on this classic side.

Roasting garlic is an easy way to add intense flavor to your meals. Here, we blend it with tender, sweet turnip and a touch of Parmesan to make a surprisingly creamy sauce – without any cream.

We're fans of this simple roasted broccoli.

Make the most of farm-fresh ingredients this summer with these easy roasted potatoes.

This roasted cod in a gingery broth contains many of the hallmark health features of Japanese cuisine such as miso and kombu seaweed.

An easy homemade tahini sauce infused with lemon juice and garlic elevates the flavor of these colorful carrots. Toasted matzo and hazelnuts make a crunchy topping – no need for bread crumbs!

This Roasted Chicken with Creamy Celeriac Apple Slaw recipe only costs your family $10 to make and is delicious.

This simple roasted lemon chicken dinner leaves you with plenty of delicious leftovers!

Sweet and spicy chicken tops saucy pinto beans in this easy recipe. For a change, you can make this dish into a wrap – simply shred the chicken and serve it with the beans in warm whole-wheat tortillas.

Dreaming of a tender Sunday roast? This roast beef with sweet potatoes recipe from the October 2013 meal plan serves 8.