reasons to turn your oven back on: 23 roasted recipes
your oven had the summer off, here are a few roasted recipes to get it back in shape.
Published Sep 6, 2016 7:00 AM
Turning your oven on in the summer is a dreaded activity—making your already hot space even hotter is the worst. Which is why each year we look forward to the days when we turn our air conditioners off and the oven on. Keep reading for 23 recipes we can’t wait to roast up this fall.
Cauliflower steaks have been stealing the show as of late, but we’re still loyal to broccoli, one of our all-time favorite vegetables. Top yours with sea salt, parmesan, and pine nuts for added flavor.
italian roasted vegetables
Throw a traditional mix of vegetables (or whatever you have on hand!), in a bowl with a mix of garlic, oregano, salt, rosemary, fresh basil, hot pepper flakes, olive oil, and a bit of BBQ sauce. Toss into the oven, and enjoy.
roasted eggplant with silan techina
sheet pan honey mustard crusted salmon
roasted fig tart with orange blossom cinnamon and mint cream filling
roasted carrot salad with feta and dill
These roasted carrots sure beat the raw orange kind we’ve become accustomed to. The addition of feta, dill, honey, and dijon mustard makes for an interested flavor profile that will leave you wanting more. (Don’t worry, they’re healthy!)
roasted baby artichokes and pearl onions
savory dutch baby with roasted broccoli
blood orange chicken
All you need for this appetizing (and SUPER straightforward) chicken recipe is two blood oranges, some soy sauce, honey, and chicken, obviously. We’ll be trying it the minute it gets cool enough to turn the a/c off.
rosemary roasted turkey
30-minute sesame roasted sweet potatoes
roasted grapes with sweet labneh
We love grapes, whether they’re refrigerated, frozen, fermented into wine, or even roasted. Labneh is basically a fancy way of saying you strain your own yogurt, which you are welcome to do. You can also buy Greek yogurt from the store, we won’t judge.
roasted tomatillo chicken and rice bowls
Though the main ingredients in this warm, mouthwatering chicken and rice bowl are not roasted, we had to include it. Roasting the tomatillos, poblanos, jalapeños, shallots, and garlic still counts for something, right?
roasted brussels sprouts, three ways
Everyone is obsessed with brussels sprouts for a reason—they’re delicious. Try Two Red Bowls‘ recipes for garlic-parmesan and spicy garlic cayenne seasonings and find your favorite before Thanksgiving rolls around.
slow-roasted beer and black pepper beef with root veg and pan gravy
chili roasted corn with spelt berries, seared tofu, quick pickles, and arugula
butter basil roasted chicken
roasted jerusalem artichokes
Jerusalem artichokes aren’t actually artichokes or potatoes, which they resemble more in taste. Try this tuber and prepare as a side dish for your next dinner party. They’re bound to be a built-in conversation starter.
balsamic roasted baby beetroot
roasted vegetable pasta with sautéed kale and walnut pesto
Throw whatever vegetables you have laying around (hopefully that includes some butternut squash) into the oven, add to pasta, and mentally write a thank you note to The Kitchy Kitchen for this walnut pesto recipe.
goat cheese toasts with balsamic and roasted tomatoes
roasted sweet potato and chickpea salad
We love how salad toppings change with the season, and this is one we can’t seem to get off our minds. There’s masala-spiced chickpeas, a three-ingredient tahini dressing, and roasted sweet potatoes. Swoon.