Roasting Recipes : Food Network

All Roasting Recipes Ideas

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Herb-Roasted Turkey Breast

Video | 03:05

Ina roasts a turkey breast that she's rubbed with a variety of fresh herbs.

Roasted Turkey Breast & Gravy

Video | 05:49

Turkey dinner in less than an hour? Yes, if you roast only the breasts.

Roasted Green Beans

Video | 02:31

Shallots, hazelnuts and lemon zest give roasted green beans an extra kick.

Pot Roast With Olives & Capers

Video | 03:41

Aaron's Beef Pot Roast with Olives and Capers has just a hint of cinnamon.

Melissa's Roasted Tomato Soup

Video | 03:39

Roasting Roma tomatoes adds a touch of sweetness to Melissa's hearty soup.

Rosemary-Lemon Roast Chicken

Video | 03:09

Ree's scrumptious Rosemary-Lemon Roast Chicken makes any occasion special.

Roasted Marinated Salmon

Video | 01:32

Tangy lemon-Dijon marinade gives roasted salmon a hearty burst of flavor.

Don't Throw Those Out

Video | 02:56

Waste not, taste a lot. Try our five easy recipes to transform the food you discard into something you'll treasure. Brought to you by our Food Network Kitchen.

Tyler's Roasted Cauliflower

Video | 04:16

Tyler makes a peppy lemon-herb sauce to top freshly roasted cauliflower.

Rigatoni With Eggplant Puree

Video | 03:45

Giada tosses rigatoni in a simple sauce of pureed eggplant and tomatoes.

Guy's Roasted Acorn Squash

Video | 04:03

Guy roasts a year-round favorite, acorn squash, that he fills with veggies.

Alton's Good Eats Beef Stew

Video | 04:25

Searing and slow-roasting beef brings out maximum flavor for Alton's stew.

Roasted Acorn Squash Wedges

Video | 01:13

Ree's Roasted Acorn Squash Wedges are a sweet and savory holiday side dish.

Ina Garten's Easy Recipe for Perfect Roast Chicken and Vegetables

Video | 05:43

Roast chicken with vegetables can work equally well in a casual meal or an elegant affair. Food Network's Ina Garten shares an easy recipe for the perfect roast chicken with vegetables. Start by cleaning off any remaining pin feathers, pat the bird dry, then stand it with the open end facing up. Salt and pepper the inside, then insert one quartered lemon, a whole head of garlic (halved), and some stalks of fresh thyme. Melt about 2 tbsp of butter in a sauce pan, being careful not to burn it. Butter is better than olive oil for this recipe because butter has milk solids that burn slightly for added flavor. Truss the bird by tying the leg ends together, then tuck the wings underneath the bird. Place chopped vegetables of your choice (carrots, onions, potatoes, etc.) in a roasting pan and then place the chicken on top so its juices can blend with the vegetables. Bake at 425 degrees for about an hour and a half.