855 roast recipes

Oven baked sweet plantains slice ripe plantains on the bias and roast in a hot oven until golden, caramelized, and candy-sweet. A two-ingredient, no-fry side.

Buttery couscous with toasted pine nuts, dried currants, sauteed mushrooms, and herbes de Provence. An elegant side dish that pairs with chicken, lamb, or roasted vegetables.

Honey mustard baked chicken coated in a sticky glaze of honey, mustard, garlic, and flour, then roasted uncovered until caramelized and golden brown.

Slow cooker kumquat relish with dried apricots, golden raisins, ginger, and brown sugar. Set it and forget it for 8 hours. A tangy-sweet condiment for roast pork or chicken.

Glazed smoked ham roasted with a jalapeño jelly and cilantro finish. Foolproof holiday ham technique with temperature markers and a spicy-sweet twist on tradition.

Pheasant roasted in a brown paper bag with butter, garlic, and onion. A no-fuss technique that steams the bird tender while the skin browns in its own heat.

Baked winter squash and fruit roasts butternut, yam, apple, pear, and banana with cider and warm spices. A naturally sweet, oil-free Thanksgiving side dish.

Roasted pork tenderloin braised with Granny Smith apples, onions, garlic, honey, and white wine vinegar. A sweet-savory fall dinner with a rustic apple gravy.

Crispy skinned red snapper crusted with eight spices including Szechuan peppercorn, star anise, cinnamon, and cumin. Pan-seared then oven-roasted for shatteringly crisp skin.

Vietnamese coffee (ca phe sua) with strong dark-roast brew poured over sweetened condensed milk. Two ingredients, layered for that signature creamy, sweet-bitter sip.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

Buttered egg noodles tossed with toasted almonds and poppy seeds. Simple 15-minute side dish perfect for pairing with pork roast.

Jellied horseradish made with just four ingredients: horseradish, vinegar, sugar, and fruit pectin. A sharp, sweet condiment for roast beef, prime rib, and cheese boards.

Eight-spice crispy skinned snapper with Szechuan peppercorns, star anise, cinnamon, fennel, cumin, coriander, white pepper, and ginger. Pan-seared then oven-roasted for shatteringly crisp skin.

Roasted winter squash with apples and cranberries, a simple fall technique that tenderizes squash flesh and tart fruit in one covered pan. Easy Thanksgiving side or weeknight vegetarian main.

Braised red cabbage with apples, red wine, brown sugar, and apple cider vinegar, topped with crispy bacon. A sweet-tart German-style side dish for roast pork.