roasting

Roasted vegetables are the cozy, caramelized heart of a harvest table. Chunks of carrot, parsnip, turnip, and onion get tossed with a little oil, salt, pepper, and herbs, then spread on a hot tray and roasted until their edges turn golden and crisp and their centers go sweet and tender.

These herb-roasted turkey legs are all about big flavor with almost no fuss: juicy, golden-brown dark meat wrapped in crispy, herby skin. Instead of wrestling a whole bird, you roast just the legs, rubbed simply with oil, garlic, salt, pepper, sage, and thyme. They go into the oven on a bed of onions and roast until the skin crackles and the meat is tender and pull-apart juicy.

These roasted squash and pumpkin wedges are simple, cozy, and quietly stunning on the table. Instead of hiding pumpkin in a pie, you let the vegetables be themselves, cut into generous wedges, tossed with a little oil, salt, pepper, and maybe herbs, then roasted until the edges caramelize and the insides turn sweet and silky.

This dish typically features lamb infused with orange and lemon zest, thyme, and sometimes white wine or grape juice, creating a refreshing and aromatic roast. It’s a popular choice for festive occasions like Easter, symbolizing renewal and spring.

Roasted breadfruit is a simple, wholesome dish popular in Caribbean and Pacific cuisines. With its naturally starchy texture and mild flavor, it transforms beautifully in the oven, crispy on the outside, soft and fluffy inside, making it a perfect side or hearty, plant-based main.

Roasting breadfruit in wedges or pieces is faster and the results are crispier.

A flavorful relish made primarily from roasted peppers, eggplants, and tomatoes, pindjur is a versatile accompaniment that can be enjoyed with bread, meats, or as a dip.

Lamb raan, a traditional Indian delicacy. This slow-cooked leg of lamb, marinated with aromatic spices, is a centerpiece for any festive occasion.

Sumac is a crimson red, tangy, and earthy spice commonly used in Middle Eastern cooking.