2,939 roast recipes

Southwestern biscuits and gravy: fluffy masa buttermilk biscuits smothered in a smoky ham gravy loaded with fire-roasted green chiles. Classic Sunday brunch with a New Mexico accent.

Simple garlic butter spread with softened butter and crushed garlic. A 2-ingredient base for garlic bread, grilled meats, roasted vegetables, and savory fillings.

Pina colada pie layers pineapple sorbet over a macadamia-coconut crust, then crowns with rum-spiked coconut frozen yogurt and fresh pineapple. Frozen tropical cocktail in pie form.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

A zesty and versatile sauce, perfect for game, ham, roasts, or tongue. A blend of spices, wine, and citrus for a delightful flavor.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

Ground bison chili with roasted poblano peppers, Rotel tomatoes, and a squeeze of fresh lime. Lean, beanless, and loaded with smoky Southwestern heat.

Crumbled cornbread loaded with andouille, tasso, and sautéed vegetables, moistened with smoky meat broth for a spicy Creole stuffing that elevates any roast.

Roasted acorn squash halves stuffed with savory ground beef, sweet-tart apples, plump raisins, and warm cinnamon, glazed with brown sugar and butter.

Fire-roasted peppers, tomatillos, and jalapeños blended into a chunky salsa loaded with diced shrimp and creamy avocado. Grab the chips and go.

Homemade garam masala with roasted coriander, cumin, cardamom, cinnamon, cloves, peppercorns, and nutmeg. A fragrant Indian spice blend ground fresh for maximum aroma.

Pumpkin risotto with roasted pumpkin puree, saffron, white wine, shallots, and fresh sage stirred into creamy arborio rice. A stunning fall side dish.

Creamy red pepper and chickpea dip blended smooth like hummus. Easy Mediterranean spread with roasted peppers, chickpeas, and olive oil for healthy snacking.

Nutty roasted corn, fresh tomatoes and romano beans make this hearty side dish a winner, especially during fresh corn season in the fall.

Buttery slow-roasted pecan halves toasted low and slow at 275°F for one hour, crispy golden snack with optional sea salt finish

Warm spiced cherry relish simmered with honey, raisins, cider vinegar, and crunchy pecans. The ultimate condiment for roast chicken, duck, or holiday ham.