roast

Mixed with fried capers and topped with golden, crisped-up shallots, you’ll hear, “Pass the Brussels sprouts!” numerous times around the holiday table.

A gorgeous platter to serve at the seder, this lemony, garlicky chicken is accompanied by hearty potatoes and artichokes. It also makes great leftovers to use in salads or lettuce wraps throughout the holiday.

This turkey is a labor of love, but the juicy results are totally worth the effort. Here, we use deboned meat, which cooks through faster than a whole bird, and the finished roll is easier to slice at the table. Ask your butcher to prepare it for you in advance, and request that they reserve about half of the bones as you’ll need them to make the gravy. A cranberry glaze is brushed on the turkey while roasting, while a homemade gravy gets drizzled on after serving.

Hearty greens are tossed with roasted sweet potatoes and sweet Italian sausage in this easy salad. You can make all the elements in advance and simply assemble and toss in the vinaigrette right before serving.

These roasted chickpeas may be the easiest snack around. Garlic powder and salt & pepper create a simple but flavorful seasoning.

Roasting radishes mellows out their pungent flavor. Here, we use their green tops to provide a nutrient boost while minimizing waste. This dish makes a great side, or make it a main by serving it in a bowl topped with fried eggs.

By baking these wings on an oven-safe rack elevated over a baking sheet, air can circulate around the wings, making them perfectly crisp. Roasted cauliflower and garlic spinach round out the meal.

Rich and creamy — and dairy-free — this curried butternut squash soup is seriously comforting and delicious.

Melissa Urban suggests preparing this gorgeous fruity crumble with nut and seed topping for a baby shower, but we think it will be well received after a dinner party as well.

This showstopping cauliflower dish is smothered in a crowd-pleasing tahini sauce. Crunchy nuts, sweet raisins and fresh herbs lend even more taste and texture to this incredibly delicious side or vegetarian main.

Roasting the grapes intensifies their flavor, adding big bursts of sweetness against the savory veggies and lemon vinaigrette.

To ensure that your herb-infused turkey breast is impossibly moist – but still low in fat – leave the skin on during cooking to seal in the juices and discard prior to eating.

Cranberry glaze elevates simple chicken thighs. This dish is impressive and easy—and can grace both a weeknight or celebration table.

No need for a bottled sauce — here, you can make a quick, zesty teriyaki using orange juice, ginger and a few pantry staples. The recipe makes enough to coat the fish before roasting with plenty left over for drizzling and dipping at the table. (Tasty tip: Try it on the broccoli!)

Ready in just 35 minutes, this satisfying couscous salad gets a punch of color from its beets and orange slices, not to mention it's full of antioxidants and vitamin C.

A flavorful balsamic glaze coats this light and flaky halibut. Served with roasted veggies, it makes a light but filling meal.

Tender chicken is seasoned with tangy Dijon mustard and coated in panko breadcrumbs for a crispy, crunchy main dish. It's paired with garlicky smashed potatoes for the ultimate comfort meal.

Most wedge salads contain bacon, but to really dial up the vegetables, we’ve swapped it with shiitake mushrooms roasted until just crisp.

Brighten up roasted vegetables with this rich and creamy tahini basil sauce.

Elite snowboarder Brenna Huckaby shares how her passion for superfoods and healthy eating not only fuels her training but improves her well-being.

Turn a rainbow of roasted vegetables into a stunning snack-ready platter that'll feed a crowd.

This take on burgers ditches the buns in favor of a collard green wrap and subs in baked carrot fries for the traditional fries that are usually cooked in processed oils.

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.

An almond flour coating gives these spicy bites a crispy exterior without the need for bread crumbs. Paired with a dip made of heart-healthy fats, you have a satiating side. Serve it hot right from the oven for best texture.

Our team was seriously impressed by the deep flavors in this easy-to-make roast. Pop it into the slow cooker before you head to work and come home to a comforting meal. Make sure you check all your ingredients to ensure they are Whole30 compliant.

Roasting thin slices of Brussels sprouts makes them deliciously caramelized, while Jerusalem artichokes and green olives add buttery flavor to this unique side dish. The sprouts can be cut up to 4 days in advance, but the cooked dish is best right out of the oven.

You can par-roast the cauliflower for this sweet-savory dish up to 3 days in advance and simply reheat before tossing the florets with the vinaigrette, cranberries and pine nuts before serving. It’s an ideal do-ahead side dish for everything from pork to turkey.

Removing the backbone from the bird (aka spatchcocking) ensures the dark and light meat cooks evenly. Do it yourself with the help of our easy instructions below, or have your butcher do it for you. The turkey is marinated with a dry brine of sage, fennel, orange zest and salt for 24 to 48 hours for juicy, flavorful meat, but you can add the rub just before roasting if you’re in a rush.

Infusing pork loin with zesty garlic-sage rub and wrapping it in prosciutto makes for a showstopping entrée that’s super-easy to make.

Salty pistachios make a delicious crust for lean pork tenderloin in this healthy dinner recipe. Easy to make, this pork recipe is also very versatile. Steamed baby potatoes simply seasoned pairs nicely with this main.

A fresh, clean take on green beans, lightly sprinkled with organic sesame seeds and ginger.

This light, yet satisfying tomatillo green chili contains the delicious flavors of cumin, coriander and a trio of roasted chili peppers paired with hearty chicken and cannellini beans.

These mushroom-and-quinoa-stuffed mini pumpkins contain all of the flavors of fall. With savory herbs and a hint of tart-sweetness from dried cranberries, these adorable little stuffed pumpkins will be the hit of your next fall gathering!

Rosemary takes top billing in this herb roasted turkey recipe that puts a tasty twist on a traditional entrée.

These roasted organic Brussels sprouts are perfectly paired with a sage brown butter dipping sauce.

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.

Rosemary has been used for hundreds of years in folk medicine and aromatherapy to enhance memory and cognitive function. In cooking, its assertive flavor goes especially well with meat and root vegetables.

Spice-roasted beets and seasoned kale are nestled in a flaky whole-wheat pastry alongside creamy 
goat cheese for this healthy take 
on beef Wellington.

This easy take on the classic French vegetable stew is one of our favorite ways to enjoy a bundle of freshly picked veggies at once. A simple herb sauce is a perfect finishing touch – bonus points if the basil comes from your garden, too!

Inspired by Jamaican cuisine, in which warming spices are often paired with 
vibrant fruits, this chicken dinner boasts an irresistible balance of savory and sweet. To easily slice the collard greens, stack the leaves, roll them up into a 
cylinder and cut crosswise into strips.

This Greek-inspired entrée couldn’t be simpler to prepare – just toss and roast. Round out the meal by serving it with a salad or fresh fruit for dessert.

This lemony roast stuffed with Parmesan and panko takes a bit of attention before it goes into the oven, but you’ll be rewarded with a turkey that avoids the last-minute muss and fuss of carving. After cooking, all you do is slice and serve.

Panko bread crumbs and crushed walnuts join forces with dried herbs to create a crispy, flavorful coating for our roast – in perfect textural contrast to its creamy blue cheese sauce.

Searing a large piece of beef and then roasting it in the oven gives you the best of two worlds: crisp, caramelized edges and a tender, juicy interior. Our herb-laced Dijon rub is the icing on this sirloin roast.

An amazingly easy-to-prepare, delightfully sweet whole fish is paired with mild roasted fennel and onions, plus couscous – a complete meal with just 8 grams of fat.