Tag Archives: roasted

Raw and Roasted Dinner Salad

Place a rack in bottom third of oven; preheat to 475°. First things first: Prepare your squash for roasting. Delicata is our favorite winter squash—it’s sweet, sturdy, and the peel is not only edible but delicious—but you can use an equal quantity of (peeled!) butternut or acorn squash here if you want. Slice 1 large delicata squash in half lengthwise. Using a spoon, remove seeds. Cut each half again lengthwise, then crosswise into 1″ pieces. Transfer to a large rimmed baking sheet.


Roasted Vegetables

Place racks in upper and lower thirds of oven; preheat to 425°. Toss carrots, cauliflower, and oil on a large rimmed baking sheet. Season with salt and toss again. Place sweet potatoes on a small foil-lined rimmed baking sheet. Roast veggies, tossing once, until browned and tender, 25–30 minutes for carrots and cauliflower and 35–40 minutes for potatoes.


This Roasted Broccoli Recipe Tastes Kinda Like Doritos

When temperatures drop and our feeds start to fill with other people’s beach vacation photos, we need a little convincing to eat our vegetables. Take roasted broccoli: It’s one of our go-to winter staples, but it definitely needs some zhuzhing to take our attention away from, say, baked pasta.

Luckily, senior food editor Chris Morocco developed a roasted broccoli recipe that’s going to keep our attention all season long. The weeknight-friendly recipe dunks blanched broccoli in a vibrant yogurt marinade fortified with warm spices like hot paprika, coriander, and turmeric. The yogurt tenderizes the tough broccoli florets while they cook, and, thanks to the dairy and spice-combo, the broccoli develops a delicious, almost cheese-like crust. It’s not not reminiscent of a nacho cheese Dorito, and it’s much more delicious than broccoli is normally allowed to be.

The first secret to creating craveable broccoli is blanching the florets. This process isn’t totally mandatory, but it helps break down the fibrous vegetables so that they’ll roast faster and become more tender. Just blanch the broccoli in a small pot of boiling salted water until its bright green (which should only take 30 seconds or so). Trust us, you’ll be glad you did.

The other key is to create layers of flavor in your yogurt marinade. Morocco opted for a base of hot paprika, ground coriander, and ground turmeric, then added a finely grated garlic clove and a few dashes of hot sauce for a hint of heat. Feel free to experiment with other additions like garam masala or fresh ginger. No matter your flavor profile, be sure to thoroughly toss the broccoli in the yogurt marinade to ensure an even coating. Then roast on a foil-lined baking sheet to save yourself some cleanup. Nobody likes scrubbing roasted yogurt off a sheet tray.

Once the broccoli is browned and the stalks are tender, it’s time to serve. I used my broccoli to top a chickpea-quinoa grain bowl, adding a generous dusting of nutritional yeast to double down on the cheesy flavor. After a week of holiday parties (and holiday cookies), it felt good to eat something green. And two helpings of broccoli later, my rugelach equilibrium was rebalanced.

Get ready to marinate:


Your roasted broccoli recipe could use an upgrade. Yogurt isn’t just for marinating proteins; it’s also a great vehicle for vegetables that could use a little help.



Roasted Broccoli

Meanwhile, whisk yogurt, oil, paprika, coriander, turmeric, garlic, and cayenne in a medium bowl. Season with salt. Add broccoli and toss to coat. Transfer broccoli mixture to a foil-lined rimmed baking sheet and arrange in a single layer. Roast broccoli until browned and stalks are tender, 15–20 minutes (unblanched broccoli may take as long as 25 minutes).


Make This Halibut Recipe That’s Slow-Roasted in Garlic Cream, Because It Was a Hard Week

The hands-off method for slow-roasting fish in the oven is tried and true for me. Instead of babysitting a piece of salmon on the stove, I can slide it in the oven for about half an hour and it will poach in olive oil and aromatics until tender, flaky, and never dry. But when fall temps hit and I start to crave comfort food, I’m gonna make our new recipe for halibut and fennel cooked in garlic cream my go-to.

Cooking in two pints of cream sounds insane and decadent, because it is. The result is effectively a carbless chowder (fennel subs in for potatoes) that’s filling without weighing you down. The slow-cooking cream helps melt away the sharp edges of eight cloves of thinly sliced garlic and bulb of anise-y fennel that go with it, all while keeping the fish tender at the same time. And it only takes about 20 minutes. The best part is that you can choose your own adventure when it comes to the garlic-infused goodness: Go for a little drizzle over the top of the filet, or ladle on a lot to make yourself more of a soup (highly recommended if you’ve had a day). A condiment of an entire lemon (zest + juice), fennel fronds, olive oil, and black pepper goes on top, adding a punch of fresh, bright flavor that cuts through the fat. Just make sure to use a neutral-tasting olive oil (I made mine with super peppery version and it threw things off balance).

oven polenta with roasted mushrooms and thyme

I served my halibut over polenta to make it taste kind corn-and-fish chowder.

Ideally you should make this for a group and not have any leftovers (I ate mine over some leftover polenta—also slow-cooked in the oven!—to emulate a fish-and-corn chowder vibe), but should you find yourself with remains, you’ve got options. Senior food editor Andy Baraghani, who developed this recipe, suggests straining the cream, heating it up over low in a large skillet, and letting it thicken slightly (simmer, not boil—it will break!) before dropping in some cooked pasta. Wham: you’ve got a garlicky, cheeseless alfredo sauce (save a little pasta water in case you need to thin it out). Eat it as is, or top with some reheated fennel and flaked halibut. For an even bigger upgraded, you can make a quasi-brandade (a.k.a. salt cod spread) by combining whipped boiled potatoes with the fish, cream, and a bit of olive oil, broiling it, and then spreading it all on toast. That’s dinner one night, and a party appetizer the next.

It’s rare to make fish that you want to eat for multiple meals, and maybe my doctor wouldn’t recommend eating this much garlic cream. But after a long day, knowing that I can make a comforting dish in half an hour and have repurposeful leftovers is a win-win. Let’s just say I can’t wait ‘til it’s cold.

Get the recipe: