'roasting' on Serious Eats

Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'

Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner. More

Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'

Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner. More

Cook the Book: Slow-Roasted Pork with Glazed Orange Slices

This Slow-Roasted Pork with Glazed Orange Slices is ideal for those weekends when errands need running but a warmly fall flavored meal is still in the cards. The preparation begins three days prior to cooking with a sweet spice rub of cloves, allspice, cinnamon, and coriander massaged into the pork with red wine, garlic, and orange juice. Resting in the fridge for 72 hours allows the sweet spices to work their way into this hulking shoulder. More

Sunday Supper: Beer Can Chicken

Beer can chicken is an iconic summer dish. This version, however, is roasted instead of thrown on the grill. The theory is that the beer steams inside the bird, making the final product extremely moist. Whether or not that's true, the beer definitely adds flavor, and the addition of a few aromatics takes that even farther. Light beers are the best choice for this dish; I recommend PBR. More

Nasty Bits: How to Roast an Eel

Cutting apart an eel is not for the faint of heart. As soon as my blade went into its spine, the eel began undulating forcefully underneath the pressure of the shears. And while I enjoy simmered and deep-fried eel as much as the next eel lover, I think roasting is the best and easiest preparation for this slithery animal. More

The Food Lab's Complete Guide To Buying, Storing, and Cooking a Leg of Lamb

I can think of only a precious few situations when I'd rather have a steak than a fatty, musky lamb chop. Or when I'd rather have a pot roast than a rich, slightly funky braised lamb shank. And when it comes to holiday roasts, the Prime Rib may be the king of the table, but the roasted leg of lamb is his wilder, funner cousin. Here's a guide to buying, seasoning, cooking, and carving lamb. More

Sunday Supper: Lemon Roast Chicken with Herb Potatoes

Roast chickens are a simple and satisfying meal anytime, and the smell of it roasting on a Sunday evening can set a positive tone for the whole week ahead. Squeezing lemon juice over the body of the bird helps to not only season the final product, but can also help crisp the skin. And roasting the potatoes in the pan with the bird gives the potatoes a nice dose of chicken fat to roast in. More

More Posts