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From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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Roasted Pecan Broccoli

Make a vegetable side dish everyone will love -- even kids: roasted broccoli with pecans and orange zest.

Spotlight Recipe: Roasted Peanuts

Peanuts are packed with 30 nutrients, including protein and the antioxidant vitamin E. Nuts also contain heart-healthy fats -- just stick to a small handful to keep those calories under control.

Chefs' Picks: Roast Chicken

Four chefs share their favorite ways to roast a chicken.

Roasted Red Pepper Pesto

Robin Miller's twist on pesto -- made with roasted red peppers and lower in fat than the traditional green Italian sauce, is wonderful on sandwiches, meat or fish.

Preheat Your Roasting Pan

Hot Tips From Food Network Kitchens’ Katherine Alford: To cut down on roasting time for dense vegetables like carrots and potatoes, preheat a metal baking sheet or roasting pan in the oven for at least 10 minutes.

Roasted Cauliflower Risotto – Meatless Monday

No need to keep an eye on this risotto. Just add rice, wine and broth to sautéed garlic and onions, and let the oven work its magic for 15 quick minutes.

Roasted Jalapeno Macaroni and Cheese

Roasted jalapenos and a modest amount of strongly flavored cheese go a long way in flavoring this lightened-up macaroni and cheese.