Photo by Donna Turner Ruhlman
Two reasons to celebrate today: the publication of the first in my series of technique books, How to Roast, and the end of the Hachette-Amazon book pricing war. Presumably Amazon will no longer hide my books, or those by other authors at Little, Brown or any of the six houses Hachette runs. (They've just placed an order, my publisher tells me, so they should have them next week; till then, if you want to purchase do so through indies or B&N links below.)
And the way to celebrate is to give away signed copies of the book! I will be giving away FIVE copies to randomly chosen commenters. You must in the comments tell me either your favorite food to roast or, if it is chicken (my fave), what your favorite side dish is to accompany it. (I can only do continental US, sorry Canada et al!). There is a roast turkey recipe and process shots in here as well.
Purchase How to Roast via these links:
And if, if you don't win (comments will close at midnight tomorrow, and we'll pick winners Wednesday, at 9 a.m. Eastern), but you'd like a signed copy, just email me via the "Contact" button in the banner above.
The above photo and below recipe for roasted root vegetables is one of our fall/winter favorites. Don't forget the beets! They make the dish sparkle.
Happy cooking, all!
Roasted Root Vegetables
- ¼ pound/110 grams bacon lardons or thick-cut bacon, cut into ¼-inch/6-millimeter strips
- 2 parsnips, peeled and cut into bite-size pieces
- 3 small red beets, peeled and cut into bite-size pieces
- 1 celery root, peeled and cut into bite-size pieces
- 2 Yukon Gold potatoes, peeled and cut into bite-size pieces
- 2 carrots, peeled and cut into bite-size pieces
- 1 Spanish onion, cut into large dice
- 5 to 10 garlic cloves, halved
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons red wine vinegar
- 1 tablespoon extra-virgin olive oil
- Preheat the oven to 425˚F/220˚C (or 450˚F/230˚C if your oven is clean, and use convection at either temperature if you have it).
- Cook the bacon over medium heat on the stovetop until the fat has rendered and the bacon is tender but not crisp, about 15 minutes (this can be done in a skillet or directly in the roasting pan you will use for the vegetables).
- Combine the bacon and rendered fat with the parsnips, beets, celery root, potatoes, and carrots in a roasting pan, stirring well to coat the vegetables in fat. Roast for 20 minutes. Add the onion, garlic, and 2 or 3 generous pinches of salt to the pan and stir to distribute the onion and garlic. Continue to cook until the vegetables are browned and tender, another 40 minutes or so (feel free to give them another stir midway through this final cooking).
- Remove the pan from the oven and give the vegetables a generous grinding of black pepper. Sprinkle the vinegar over the top, followed by the olive oil. Toss, and then serve immediately.
Other links you may like:
- My recent holiday post on The Stock of Thanksgiving and Aged Eggnog.
- Other great vegetable recipes roasted cauliflower and grilled green beans.
- Food and Wine shares a funny timeline on the popularity of Brussels sprouts.
© 2014 Michael Ruhlman. Photo © 2014 Donna Turner Ruhlman. All rights reserved.
One of my favorite things to roast are sweet potatoes as fries. It's really my favorite way to eat them. I don't like them baked/mashed nearly as much as how they get when you make fries out of them and roast them.
Rutabagas! I grew up eating boiled and mashed rutabagas, and always thought I didn't like them. Then I tried roasting them. They turn out sweet and complex and delicious, and a great combo with chicken or anything else you happen to be roasting.
I love roast chicken as well. My side dish is brown rice with carrots and almonds.
I roasted a Belle Rouge chicken a week ago Saturday that I got at Union Square market from Violet Hill Farms. The chicken was HUGE and, of course, delicious. I love everything I get from Violet Hill Farms - they are a great source of chicken, lamb, and pork products. Next time you are in NYC you should hook up with them.
I love roasted brussel sprouts & would love to win a copy of your book!
No. 1 fave is quartered red potatoes tossed with oil, coarse salt, rosemary, red pepper and garlic -- roasted until crispy and sitting next to a thick cut pork chop or as a main dish with some soft eggs on top.
Chicken with potatoes, carrots, and onions underneath to catch the delicious drippings while everything gets crispy in the oven
Favorite roasted veg? Rutabaga. But it usually ends up as soup. General roasting, Pork Shoulder.
I love to roast chicken, and along with it, especially this time of year, acorn squash. Delicious!
I LOVE roast chicken. I usually stuff the cavity with a little butter and a slice of lemon, rub the skin with a bit more butter (I have also used bacon fat, yum!) and then dust it with paprika, chili powder and a bit of brown sugar. Then I set it on a bed of chunked vegetables--potatoes, carrots, onions (some sliced red peppers and baby zucchini slices get added later--that have been drizzled with melted butter or bacon fat, or even good olive oil--and tossed to coat. As the chicken roasts, its juices drip down into the vegetables. I always add a green veggie too--usually fresh brussels sprouts that have been halved, lightly steamed, and dressed with butter, salt and pepper, and a squeeze of fresh lemon.
Absolutely love to roast beef (bottom round, most often). Easy, economical and delicious. I sear the veggies first, then the meat on all sides in my Dutch oven, deglaze with some Cabernet, add all ingredients back in and let it cook at 225 until it falls apart. The drippings become the backbone for gravy, of course, that covers some mashed potatoes, rather than putting the potatoes right in the Dutch oven. A cold weather favorite!
I love a roast chicken and my favorite accompanying side dish is good old fashioned mashed potatoes and gravy. One of the truly great "comfort" meals.
I love to roast just about any vegetable. It has become a favorite way to make vegetables.
But to roast a chicken with the vegetables surrounding the chicken is one of my favorites, the way my Mother always did for Sunday dinner after church.
Beets!
Carrots! Finished with reduced carrot and orange juice.
Green beans with parmesan cheese!
I love roasted fingerling potatoes, especially in goose or duck fat.
Green beans. But I really could have said every green vegetable.
Cauliflower. Hard to compete with the intense tranformation roasting has on this vegetable.
I roast a chicken every week for a meal and to use for shredded chicken and bone broth...but right now iIm loving roasted vegetables. My family has found they prefer roasted cauliflower and broccoli to the boiled versions, and my favorite ... roasted butternut squash with sea salt and sage.
I love to roast chicken, using your awesome simple recipe of course. With that we usually whip up some smashed reds or I will run outside and grill some asparagus.
Favorite thing to roast is Chicken- with the fancy pan sauce to finish everything off.
I love roasted cauliflower. Makes something "meh" into something delicious! Just salt, pepper and oil. yum.
Brined, then roast chicken is also one of my favorite dishes during the winter. I take the pan juices, add garlic, lemon juice, mustard, and parsley as a natural gravy. I love to make this with blanched peas and roasted carrots.
Roast chicken is my favorite, and to accompany them, herbed fingerling potatoes roasted in the chicken fat.
Roasted acorn squash is one of my favorites - it's so versatile. I've stuffed with quinoa and other roasted veggies for a more savory dish, or dressed with butter & cinnamon, topped with crunchy oats and a drizzle of maple syrup for a dessert. The book sounds like a great way for me to expand upon my usual repertoire of roasted fare.
I've been spatchcocking duck over root vegetables. As the duck roasts, the fat drips beautifully over the vegetables, giving them a wonderful flavor and crispness.
Love roasted chicken with parsnips, carrots and potatoes.
Chestnuts!
chicken with roasted onions and a side of stuffing made with homemade bread and cornbread, broth and drippings from the bird, herbs, onions and mushrooms.
I love roasted brussels sprouts!
We'll do an all-oven meal frequently in the winter...two chickens (three teenagers, and a dad who uses leftovers), roasted squash, roasted brussels sprouts or cauliflower and sweet potatoes. Throw in a batch of rolls or biscuits, and the sunday supper gets 2-3 meals
Cauliflower. Simply tossed with salt and oil. I usually add a sliced onion too. To die for.
I had no idea how much I loved root vegetables until I started roasting (very similar to your recipe here), so I'd have to say root vegetables! The red wine (or balsamic) vinegar turns chunks of onion into candy, beets have this gorgeous earthiness to them, and even radishes (which I typically don't like) become delicious little jewels of flavor.
I wouldn't be able to pick between roasted asparagus and roasted cauliflower.
Congrats on the new book! Thanks for the opportunity to win.
My favorite roasted food is a bone-in pork shoulder, prepared in the style of Momofuku. Salted and sugared overnight; roasted for about 6 hours on a slow heat. I do it Momofuku style with Asian accompaniments, but have also used it in an Italian meal with roasted rosemary potatoes and sauteed greens, and with corn tortillas and salsa.
Roasted chicken, for sure, with gratin potatoes. Simple, nourishing meal that feels like a hug from grandma.
I adore roasted brussel sprouts!!!
I just love to roast, in general, but like you, a good roast chicken is probably my favorite. For sides, I love some crispy roasted potatoes (I read a Food Lab article from Serious Eats last year about par-boiling, tossing them in duck fat and smashing the outer bits of the tater, then roasting in the oven) and vibrant green beans or asparagus tossed (still warm) with a little olive oil, dijon mustard, and a hint of acid (lemon juice or my favorite white wine vinegar, depending on my mood).
Love roasting carrots and tossing with a little balsamic. Yum.
Love to roast asparagus with fresh lemon slices and a drizzle of balsamic vinegar and olive oil.
I love to roast beef. A nice medium rare with a herb crust.
Score the fat side in a cross hatch and rub salt, pepper, minced garlic, and any fresh herbs you have, chopped fine. I mix all of those with oil to make a paste and rub the meat on all sides.
I blast it in a 500 degree oven for 15 minutes and then turn it down to 275-300 to finish roasting.
Roast chicken, period.
But roasting anything beats any other form of prep.
I love to roast beets. And tomatoes. And tomatillos. Oh, can't forget pork shoulder.
To be honest, I can't pick one thing.
Leg of lamb with potatoes and root vegetables. I roast it my mother's way: I poke little cuts and I insert garlic cloves with salt an pepper. Then I salt it, lemon it and rub oregano. I put the leg of lamp on top of a melange of onions, carrots, turnips and whatever root aromatics I can find. I surround it with potatoes tossed in the olive oil, lemon and oregano. I do the same with bone in pork roast but replace the oregano with rosemary and add some pork belly. Lots of shallots.
Love roasting tomatoes in the summer
Potatoes. Diced, tossed with olive oil, seasoned and roasted until crisp and delicious.
I have become a huge fan of roasted cauliflower with chickpeas. It has become a weekly dish for us, which being raised on a Texas beef/hog ranch my family laughs at the thought of me eating a weekly vegetarian only meal.
My favorite side along with roast chicken would have to be glazed carrots... And when I'm feeling lazy, wilted arugula.
I love to roast broccoli and cauliflower. It tends to mellow out and sweeten them. I then like to toss them with parm cheese.
Oh my goodness, I love roasted beets! And brussels sprouts.
One of my favorites is sage roasted potatoes. Put a thin layer of oil in a cast iron skillet. Sprinkle with coarse salt and cover with sage leaves. Cover the pan with halved baby potatoes. Roast at 450 for 40ish minutes.
Roasting is my favorite cooking method, since it's that time of year, I'll say roasted turkey is my favorite, but root vegetables are a close second, chicken thighs, cauliflower, etc. etc.
I see a few people have already said brussel sprouts, but I have to say it too!
Easy, prime rib. My pediatrician asked every child their favorite food each year. He told I was the only one who ever said the same thing 14 years in a row. Still hasn't changed.
My favorite is definitely roasted chicken, which I learned how to do from you. Best par, other than the taste, is that I can then use the roasted carcass to make stock. Two meals in one.
As sides, we usually roast either green beans or Brussels sprouts in a pan below the chicken.
Great meal.
Tomatillos, onions, poblanos & jalapenos to make a roasted salsa verde, which can then be paired with anything from potatoes to beans to nearly any meat. This is closely followed by potatoes roasted in rendered beef fat or schmaltz. There is something undefinably satisfying about biting into a roasted vegetable. It starts with the wonderful aroma and proceeds to the pleasant contrast between the delightfully crisp crust with the tender and flavorful interior. Now I'm hungry.
I also roast coffee beans for (part of my) living. If ever you need any from right over the border in PA, shoot me an email! It is delightfully different than oven roasting.
RVW
Nothing beats a great roast chicken – my winter side is mashed potatoes/cauliflower gratin. Boil equal parts potato to cauliflower together and mash however you like. I like to include sour cream and grated Italian cheese mix. When I'm going all out, I include some frozen corn and fresh cilantro (could sub in parsley). Top with buttered Panko or breadcrumbs, you can also include some fresh parsley or cilantro, and bake in a buttered baking dish until bubbly.
Cauliflower!
I love to roast shallots--the big ones that grow here in Iowa's beautiful soil.
Was in Heinen's Saturday and grabbed some great wine and a couple Plainville turkey thighs. Roasted the thighs simply: juice of one and a half lemons, zest, olive oil, salt and pepper, and tarragon. My oven is fast so did it at 375 for 53 minutes ... Bout 15 minutes in my Cleveland APL kitty started going crazy because of the wonderful smells floating through the kitchen. She got a taste of it and put it on the floor and waited impatiently for it to cool. My turkey thighs were ... err, made the cat meow. Nice side is acorn squash, I cut em in half, clean seeds then put coconut milk (reduced with little honey, curry powder and a few dried new mex chile peppers) in the cavity and then roast them. Sweet heat.
My favorite food (or better yet ingredient) to roast is chile peppers (of various kinds). It is the foundation of many Mexican dishes and it is a lot of fun to work with the different varieties like poblano, chile del arbol, guajillo, etc... I like to accompany these types of dishes with a poblano and cheese rice side. Delicious!
Roast Broccoli covered in olive oil, salt and red pepper flakes.
I like to roast chicken with garlic mashed potatoes and sauteed asparagus.
I love roasting squash, specifically hours. Acorn, butternut, Spaghetti, but given the season pumpkin. Salt,pepper, butter, and a dash of cumin. Or a sweater version salt, sugar, nutmeg and butter. Simple but amazing! Side note* I'm just starting my charcuterie experiments with your book and it's amazing. Thank you!
Oddly enough, now that I have discovered Roasted Brussel Sprouts, this mini cabbage is my favorite roasted vegie!
I always hated them as a kid....who woulda thunk it?!
Vegetables, especially Brussels sprouts tossed in a little olive oil and fresh garlic.
My favorite is to roast porchetta over a sweet potato and Brussels sprouts mix with onions, garlic, fresh thyme, salt, fresh cracked pepper, and olive oil.
Roasted root vegetables, all winter long!
We like parsnips and turnips with our carrots and potatoes. But, we'll be adding some beets, now. Thanks for the recipe!
I love to roast asparagus with just olive oil, salt and pepper. I'm addicted to this stuff!
Hmmm, so many, but I think I'd pick roasted butternut squash and red onions.
I like to roast pineapple.
A favorite is roasted broccoli! It's perfect when tossed with garlic, red chilies, and olive oil, and then roasted in a hot oven til the florets are brown and crispy. Sprinkle some good red wine vinegar over top when it's done!
I now roast most of my vegetables - don't know why my mother didn't know this way of cooking - I would have been wild about vegetables at an earlier age! And beets are the best roasted - I'm trying to get my niece to open her mind to cooking them that way.
My favorite protein to roast is pork, but man do I love a good roasted root vegetables dish in the fall.
Roasted asparagus
Put a poached egg or two on top of a mound of roasted root vegetables, and you have a delicious fall/winter breakfast. (Or lunch. Or dinner.)
Has to be Brussels sprouts! I love roasting carrots and other roots too, but sprouts are the one I go back to and really only ever roast over doing anything else with. Fingers crossed, and looking forward to the book even if we don't win a copy here! Thanks for running the contest!
Roast chicken. Side would be fresh baguette: tear off chunks and dip into the pan juices!
I love roasted Brussels sprouts in an hard cider reduction with a bit of balsamic vinegar and a sprinkle of kosher salt and rosemary.
I love to roast spatchcock chicken over fingerling potatoes.
I love a mix of roasted sweet potatoes, carrots, yellow onion and brussels sprouts with garlic and olive oil or a salsa/enchilada sauce made by roasted tomatillos, onion, garlic and chili pepper until charred then blending. Depending on what I am doing with the sauce maybe adding in some crema/yogurt to add smooth tang.
Sweet potatoes with garlic, olive oil, salt, butter sometimes I add maple syrup towards the end, sometimes apple cider, sometimes orange juice depends what I have on hand
These days my favorite is roasted kobacha squash. Tossed in a dressing oif sweet white miso, vinegar, and a little sugar = heaven!
I love roasting a chicken on a bed of small potatoes, carrots, parsnips, and whole garlic cloves. Heaven!
Nothing tastes like home more than a pork roast on a root vegetable bed (potatoes, celery root, carrots, fennel) with beer sauce, roasted in a brick oven. Additional side dish: potato dumplings, if possible 🙂
I love roasted butternut squash with browned butter and sage. This usually ends up being a side dish to a roasted chicken. It's an easy go to meal that provides a lot of ways to have leftovers.
My number one favorite thing to roast is broccoli. Those dark edged are sublime! After that, it's chicken split spatchcock style with lemons and an inappropriate amount of garlic.
My favorite food to roast is pork shoulder, chopped into small pieces to maximize surface area for ultimate crispiness.
Brussels sprouts. I slice them and roast the hell out of them. The only way I, The Wife, and The Boy will eat them. I still can't believe that Brussels sprouts are delicious but it's true!
Asparagus tossed with a little olive oil, salt and pepper, roasted till the tips are crispy and finished with a little lemon juice/zest.
One of my favorite things to roast is New Potatoes, tossed with olive oil, fresh thyme, garlic powder, and S&P. I call them Hunter, Potatoes which is my sons name. I've never met a potato I didn't like, but this is and easy way to get a crispy exterior without frying and these are a great side dish to roasted chicken.
Chicken in my cast iron over sliced yellow fin potatoes that get crispy under the chicken and juices, they turn out to be the best part. Toss a few green beans in a little of the drippings and squeeze a lemon over them with a little salt. Then comes a nice stock and perhaps a pate if I get the liver. And shmaltz and griebens. Such a deal, so much good food from a lovely little bird
I absolutely love to roast vegetables, whether root vegetables, or just any vegetables. One of my favorite combinations is kohlrabi, broccoli, cauliflower, and Brussels sprouts. The broccoli gets a little darker and crispy, but adds just a little something extra to the layers of flavor.
Thanks for the contest, Michael!
I love roasting garlic and beets. The garlic gives a beautiful aroma and the beets can be used in so many things!
Thank you for the giveaway!
Lately I've been a little enamored with slow roasting salmon, but my all time favorite will always be roast pork with cracklings.
I love roasting whole carrots slicked with a little olive oil and sprinkled with some salt and white pepper. Once done I toss them with a little honey and grated pecorino cheese. Yum.
Argh! This drives me bananas!
I comment quite often, and thought "Cool! I got a decent shot at getting a copy" -- because, you know, I'd be one of, say, twenty comments.
Only now, I'm at the tail-end of the first hundred comments. Sheesh.
And I like making mango-banana-ginger chutney as an accompanyment, because it makes me think of my favorite Jerk chicken, without the heat that other family members don't care for.
I mean, I roast other things, too. But chicken is easy and I don't even have to think about it. I mean, I'll get good comments from the family about how good it is, and I don't even remember making it -- I do it on autopilot, you know?
Or maybe I'm going senile. -- Ha!
Wait -- Actually, that would explain a lot. Never mind.
I roast broccoli and/or brussel sprouts multiple times a week. I can't get enough! (And would love to have a signed copy of your book!)
Yup, chicken leg thighs are the best. One hour at 400 degrees and that's all there is to it.
I always have chicken stock in the freezer so a quick gravy goes along with it and for the stuffing of course.
My favorite roast is pork tenderloin with apples and onions.
I love to roast vegetables more than any other food. My favorites are Brussels Sprouts and Broccoli mixed with other vegetables of every color.
Slow roasted pork shoulder with sauerkraut. Roasted until he skin gets crispy and the kraut gets brown and sweet.
Pork shoulder with brown sugar and salt, the best I've ever had
I love to roast a duck!
I love to roast root vegetable and broccoli, because my kids will actually eat them when prepared that way!
Roasting?
While I'm a huge fan of spatchcocked chicken over a bed of carrots, potatoes, shallots and onions, my all-time favorite is a standing rib roast with a herbed dijon crust.
Roasting! I love that roast/soup weather is upon us. My favorite thing is a big ol' pork roast, low and slow, so the house smells amazing all day, and I sit secure in the knowledge of a stellar dinner and some seriously excellent leftovers.
Roasted Turkey Roulade, stuffed with sausage and wild rice- served with candied sweet potatoes and brussels sprouts. Also a pan gravy sauce.
Chicken and potatoes in the same pan!
Roasted cruciferous vegetables - cauliflower, Brussels sprouts, broccoli - so easy and gives them a great, nutty, mellow flavor.
Potatoes! And experimenting with different dry herbs to compliment the main dish.
This "no Canada" thing is really getting under my skin! and I should get the book sent to my US post box just for saying that! Haha!
Chicken roasted with Yukon Gold potatoes and the cloves from a head of garlic. I slide a paste made from salt, herb from my garden, lemon zest, white pepper and olive oil under the skin; lightly coat the vegetables with oil, sprinkle on a bit of salt. While the chicken is resting I remove the vegetables and drain off most of the fat. Then I make a roux, toast it a bit, then add a bit of broth, white wine and whisk in a little butter to finish the sauce. Et voila! A great meal. My big cast iron skillet makes the perfect roasting pan.
It's a toss up between roasted beets and roasted brussel sprouts.
Roasted root vegetables with chicken thighs. Didn't realize that was so common until now!
Pot roast with roasted root vegetables.
Chicken is my favorite thing to roast but my favorite thing to roast along with are both (yes, it's a tie) very close seconds: Brussels sprouts and garlic. If I can have all three at once, I am a happy human!
And hooray for the end of the Hachette/Amazon standoff (more for you and the other writers impacted than anyone else)!
Chicken is my favorite thing to roast as well. Paired with homemade Au Gratin potatoes! You can find the recipe at modcitymom.
Roasted salmon seasoned with Furikake, asparagus and eggs in one iron cast pan
Too many foods I like to roast, but brussels sprouts is definitely at or near the top. Crispy browned exterior, with a soft, creamy center. So wonderful.
i love roasting. Chicken is my favorite. And you. Michael, are one of my favorite food writers.
I write about food as well; reviews locally in Tucson, on gayot.com and my Facebook page The Well-Fed Foodie. Can't wait to get a copy,
Every fall after the first frost, I look forward to digging fresh Sun Chokes, sometimes called Jerusalem Artichokes. I toss them with olive oil and whole garlic cloves dusted with fresh pepper and course salt before roasting until golden brown.
A Thanksgiving tradition in our family is not just a roast turkey, but also a leg of venison. I still roast it the way my mother did for years, after boning it out, I season the inside, roll it and tie it. I then cut dozens of little slits in the roast and put slivers of garlic in each one. Seasoned with coarse salt and pepper, oregano and thyme. The pan juices make one of the best gravies you'll ever have.
My favorite is a bone-in pork rib roast coated in muster and herbs. I love it with roasted broccoli or brussel sprouts splashed with pan drippings.
I love roasting vegetables for veggie stock. It really adds an incredible flavor to vegetarian soups, stews, and dishes.
Vegetables. Tossed with olive oil, salt, pepper and whatever spices/ingredients I happen to be in the mood for at the moment.
I love making a slow roasted pork belly and then turning on the broiler in the last ten minutes to crisp up the top. Looking forward to the new book.
Brussel's Sprouts, especially if they've been tossed in duck fat, though carrots are really close.
I love roasting asparagus in olive oil, s&p, orange zest, and orange juice because my 8 year old daughter LOVES it and it's the only way she'll eat asparagus. Plus I think it's delicious too. 🙂
cauliflower
I make a roast chicken (almost) every Sunday. I place it on a bed of root vegetables. The vegetables vary based on what looks good each week but I try and get a rutabaga each time. Of course the bones are saved to make stock. It's one of my favorite things to make as there is very little waste and my daughters love it.
Roasted chicken with mashed potatoes and a pan sauce gravy.
Beets. My wife and her family are very picky eaters. Two Christmases ago I put roasted Beets on the menu for myself but hoped for converts. I came away with two. Served with creme fresh, horseradish, lemon, chive, parsley. Now the dish is in demand every year. Thanks for all the great work, Michael.
Chicken is my fave to roast! My family's preferred sides are roasted potatoes but mine is Brussell Sprouts 🙂
Hard to beat a roasted chicken. I like to build a pan sauce with white wine/butter and serve with mashed potatoes. OK. Now I know what I'm doing for dinner tonight...
i love to roast veggies! Cauliflower, brussels sprouts, broccoli, all of them are so delicious!
Of course, I love roast chicken on a bed of potatoes.
I love roasting an chicken slathered with butter, salt and pepper. I always cube up yukon gold potatoes, carrots, and onions and put them on the sheet pan both scattered around the chicken and under the chicken. Yummm!
I love a simple roasted chicken with root vegetables. Delicious!
I know it's not the most elegant, but I'm goin' with my grandma's roast rutebega. I could never figure out her special touch on that one, mine always came out with a sharp, carroty taste, instead of grandma's mellow, slightly sweet version. I'll keep trying, though.
After seeing the duck fat Brussel's sprouts mentioned here I think I'll have to give that a go as well.
A whole chicken is one of my favorite things to roast. I love to rub a fresh herb butter under the skin. The best thing is that you can use the carcass to make homemade stock. As far as vegetables go, I drool over cauliflower roasted with olive oil, salt and pepper, fresh lemon juice, and garlic.
I LOVE roasting Brussels Sprouts with olive oil, salt and pepper! By the time we sit down to eat, half of them are gone because the kids and I have eaten them off the cookie sheet!
Roasted Jerusalem artichokes tossed with a Rosemary garlic chimichurri or Harissa roasted whole finger carrots...these foods scream fall in my kitchen
All thyme favorite is a Roasted Prime Rib with a thyme jus. Looks like a great book for a future CIA student( wink wink)!!
Roast butterflied chicken,
Roasted brussel sprouts w/ honey mustard vinaigrette,
Mashed root vegetables with gravy
For roasted chicken, my mom would roast that with potatoes in large wedges and onions in the same pan. She would add some water to mix With the juices. Healthy. Nah. But I gotta say this is still one fav dishes from childhood. Chicken could have been more roasted on the outside but those potatoes were to die for. Congrats on book and new ruling. Woo hoo
your roast chicken is such a great fun recipe!!! my favorite side with it is a wine-cranberry sauce.
My new favorite for roasting is delicata squash. Some olive oil brushed on the slices along with a sprinkling of salt and pepper is all it needs. Delicious!
Roast chicken is the obvious favorite. We do one every two weeks and use the carcass for stock. Sides vary depending on the season, but I'm loving roasted Brussels sprouts lately!
I'm just learning how to roast. I have made some pretty good roasted vegetables (sweet potatoes, onions, broccoli, cauliflower).
It's hard to beat the deliciousness of a simple Roast Chicken - we use a couple of Lemons and some Rosemary in the cavity. Also I made your Roasted Caulifower with Brown Butter (Twenty) for the first time last night - wonderful ! My wife loved it.
Roast pork loin, usually on a bed of root vegetables with citrus of some soft.
A roasted whole fish is a thing of beauty...especially when stuffed with herbs and lemon. Two or three roasted sea bass on a platter in the middle of a table set for friends is wholesome and life-affirming.
Besides root vegetables, my favorite is roasted cauliflower with garlic,olive oil, and lemon juice. When it comes out of the very hot (500 degrees), I douse it with grated parmesan! Fabulous!
I love to roast a bone-in pork loin with Brussels Sprouts and sweet potatoes, or butternut squash.
Brussels sprouts for sure - going to try Artichokes tonight -is that in the book?
I love to roast vegetables that are in season. My favorite winter medley is brussel sprouts, butternut squash, onion and garlic. Then I turn this into soup!
Bones! Lots of bones for stock! Thanks to your technique. The potato is a close second!
Thanks!
beets
'taters
Pork. I love to add spices to it and put a little orange juice and dark beer in the roasting pan along with carrots, potatoes and apples and onions. It comes out so juicy! I am sure this book is as great as your last which is my favorite cookbook of all time. Seriously!
Roast chicken, definitely (with lots of salt/pepper and lemons and/or onions stuffed in the cavity). Served with baked potatoes and steamed broccoli.
Nothing beats a crispy skinned roast chicken! I love a potato gratin as a side dish with a roast chicken.
My favorite thing to roast is cabbage, with bacon pieces. Brussels sprouts, carrots, and asparagus are close contenders... You know what, I just really enjoy roasting, it might be my favorite method.
Chicken with carrots, shallots, and Yukon gold potatoes.
Nothing like roasting a whole, bone in leg of lamb.
My favorite thing to roast is potatoes, followed by a slow roasted pork shoulder for both ssam from the Momofuku book.
Roast chicken with sea salt, fresh ground pepper, onion powder, and garlic powder. Potatoes, carrots, celeryroot, parsnips, and turnips coated with olive oil sea salt and pepper.
Slow roasted chicken thighs with a side of roasted brussels sprouts (with chili flakes, maple syrup and garlic).
We love all roasted veggies. I especially like to mix them with wilted greens.
My favorite thing to roast and accompany with my roasted chicken is red potatoes, tossed with oil, sea salt, oregano and garlic.
My favorite thing to roast has to be chicken with potatoes!!! I prepare this whole chicken with an herb paste under the skin, set it on the rack and put sliced potatoes under it, in the roast pan, so they get flavored with the drippings from the chicken! 🙂
Parsnips, rutabagas, potatoes and onions...Yum!
I cannot live without roast acorn squash. It's definitely a good day when you open up your CSA box and Johnson's Backyard Garden gave you an acorn squash!
I love roast chicken along with roasted brussels sprouts.
I plan to try your roast turkey recipe on Thanksgiving, and I can't wait.
I'm with you. I love whole roasted chicken. My favorite side is the turnips I roast underneath the chicken.
A properly roasted chicken is the mark of a good chef. Period. I serve with seasonal root veg but my favorites are carrots, parsnips, turnips, bacon lardon, and fingerling spuds.
I love roasted poultry hearts! I finish them with a thyme mustard vinegarette. I save them from the various chickens, turkeys, and ducks I cook through the year. I save them in the freezer. There isn't a lot do it's always my special treat for a few months worth of cooking.
My favorite side dish with roast chicken is blanched green beans tossed with hot chicken fat from the roast and sprinkled with Maldon Salt.
Sorry - my reply to this post itself posted here instead.
What I meant for you was to ask how you do this? It sounds interesting. I always save the livers but have not saved the hearts. Would love to know how to prepare them.
I love roasted chicken over potatoes and carrots. I also love roasted sweet potatoes.
I absolutely adore roasted broccoli with lemon and Parmesan. I can eat the entire pan in one sitting!
Chicken in my grandma's cast iron skillet, roasted with vegetables.
Roasted beets and roasted cauliflower, separately!
Roasted carrots and potatoes, heavily sprinkled with salt, finely chopped rosemary and bay leaf, with a nice little roast chicken as a side dish.
I like to roast fennel and celeriac together with some fresh squeezed orange or tangerine on it. Then, if I have some around, I mix some black olives in for the last 10 minutes.
Green beans!
My favorite things to roast are pork loins & asparagus. Thanks for the opportunity to win your book!
I've never had issue with roasting meat, although I did pick up some techniques in culinary school that improved my skill a great deal. Recently I've gotten much better at roasted root vegetables. Nothing worse than roasted potatoes that are crispy brown outside and undercooked inside.
Gribenes, they're my bacon. Then again, so is bacon.
Cauliflower!!! I could eat it 8 days a week!
I love to roast pork with whatever seasonal vegetables are available. currently squash, fennel, parsnips, shallot. yum!
Roast chicken is my favorite! I like to serve creamed spinach on the side. Yum.
Sorry - this posted above to the wrong place.
My favorite side dish with roast chicken is blanched green beans tossed with hot chicken fat from the roast and sprinkled with Maldon Salt.
Beets and parsnips! So delicious!!
I enjoy roasting veggies and am always looking to add new ones to the pan. I also really like the taste, the next day, cold from the fridge. One of my favorite root veggies to roast is parsnip. I only discovered it a couple of years ago and it was instant love.
Root vegetables... Duh!
Roasted Pork belly with apple celery slaw, bourbon braised cabbage and grits. BOOM!
Love Roasted Brussel Sprouts with Carrots and Shallots. Finish it with a bit of really good balsamic vinegar!
My favorite is a whole roast chicken over root vegetables. Usually carrot, potatoes, leek, onion, garlic and leek! It's simple, beautiful presentation and extremely tasty. I think there is nothing better. In fact I made it last night with chardonnay sauce!
As boring as it sounds I love to roast Yukon Golds with Olive oil and hit them with some truffle salt I brought home from Italy.
Yams, roasted till soft, split, and topped with fresh chopped jalapeños, butter, S&P
Chicken - and best sauce is definitely chimmichurri!
It is actually roasted root vegetables, and then I like to make breakfast hash out of them, or pizza with rosemary and ricotta cheese and roasted garlic.
Favorite is "roasted beast" (and that usually means beef). And, predictably, we roast potatoes to go along - though, I have been having fun with rutabaga and celeriac (that then get mashed up together).
Roasted butternut squash. It opened my eyes to how good roasted vegetables could be.
I love roast chicken & roasted Brussels sprouts! Two of my favorite things to make 🙂
If i MUST choose I'd say Fingerling potatoes with garlic slices sprinkled with sea salt and fresh chopped parsley. Reminds me of my moms 's cooking.
Roasted chicken, with roasted Brussels sprouts w/lardons.
I love to roast unpeeled Yukon gold potatoes and whole peeled garlic cloves, rolled in olive oil and good Kosher salt with lashings of pepper then topped liberally with fresh rosemary sprigs. Commonly known to me and friends who have eaten with me as "Rosemary Potatoes" - who would guess lol. LOVE your articles/books/recipes and just you and your wife in general. Keep it up Michael Ruhlman 🙂
Slow Roasted Tomatoes, seasoned with minced garlic, rosemary or thyme, salt and pepper. Served with risotto and salmon or Cooled and then frozen to be used in various dishes throughout the winter
I love roasting a pork roast (porketta) rubbed with herbs and garlic. The smell is fantastic!
Hands down, brined 4-rib pork loin roast with roasted brown butter whole Cauliflower.
Potatoes. first parboil let cool, smash, add lots of olive oil, garlic thyme lemon than roast till nice and crunchy and velvety in the middle.
Slow roasted heirloom tomatoes with olive oil, slices garlic, thyme, and oregano, put thru a food mill and used on pizza, pasta, scampi, and many lovely veggies.
My favorite thing to roast is chicken with some potatoes. Mashed or diced and roasted along side the chicken.
I love roared carrots--just salt and pepper and a little olive oil. So sweet!
I adore roasted veggies - all kinds. Sometimes I just do salt and pepper, sometimes coriander.
Congrats on your new book.
I love to roast lots of veggies and meats, but my favorites are green beans. So delicious with just olive oil, salt & pepper. Maybe a little garlic if I'm feeling fancy :). A close second is Brussels sprouts - with or without bacon.
I love roasting a whole loin of NY strip with garlic, herbs, and olive oil. Simple and delicious!
I love to roast pork in so many ways. My favorite prep though has to be porchetta. Can anything be better than belly stuffed with loin and a bunch of garlic, salt, pepper and fennel?
It has to be a roasted Amish chicken with baked sweet potatoes on the side! Yeah baby.
Butternut squash is my roasting weakness. I never use the same spice twice. It's so versatile.
I love roasting root vegetables like the humble potato and carrot, but I have recently discovered that I adore roasted beets. Golden beets, red beets...it doesn't matter. They are savory, yet slightly sweet and earthy. I used to hate beets as a child...probably because they came out of a can, but as an adult, I absolutely adore them hot out of the oven or cooled to add deliciousness to a salad.
Love roasting root vegetables with apple cider! Perfect way to warm up on a cold day.
Roasting is one of my favorite techniques especially chicken and prime rib with root vegetables and I would love a signed copy if possible
As much as I love roasted chicken, roast lamb shoulder with garlic and rosemary on Easter is my favorite.
Roasted carrots, onions and garlic cloves. I throw them in with every chicken. Some we eat right away and the rest makes it's way into everything I cook for the next few days.
For some reason cauliflower popped into my mind when I read that question. That might be because I have one at home right now that needs roasting, or that I will throw a cheese sauce of some kind on it. There is something really great about the browned bits on cauliflower, love that stuff. If I think bit harder about it, I'd have to go with beets. I love roasted beats with herbs and sea salt.
I love to do a ribeye roast.
I love roasted parsnips. I don't know why we don't hear more about parsnips - they deserve some love! I'll toss chunks of them with a neutral oil like grapeseed so their yumminess shines through, and a little kosher salt and fresh ground pepper. Pop them in a hot oven until they are roasty toasty and that's it. That's all you need. So simple, yet so tasty. I'm craving them now just thinking about it.
I enjoy roasting Duck breasts
tomatoes!
I roast a chicken using the recipe from 20 or Judy Rodgers at least 2x a month. My favorite side is roasted delicata or baby pumpkin slices tossed in red curry or garam masala. I also like roasted romano beans using your cumin red chili green bean recipe.
Roasted tomatoes!
Favorite has to be chicken so my favorite side dish is roasted Brussels sprouts. Slice them in half and sprinkle Olive oil, salt and a splash of water; spread in one layer under foil. 10 minutes then take off foil and 10 more. Finish with toasted hazelnuts. Slightly browned, perfectly cooked and so yummy!
I love roasted carrots, celery, potatoes, garlic, onions, olive oil, S&P. Once it's done, add some fresh parsley!
Brussel sprouts. The little blackened leaves are like candy.
Roast chicken, spatchcocked. Homemade challah and creamed spinach on the side.
I love roasting duck!
Asparagus in butter, sprinkled with Parmesan for the last couple of minutes...
Oh...why must I choose? Carrots...yams...butternut squash? Mmmmmmmmm
I work in pastries in a restaurant and recently discovered the greatness of roasted fruit. A main dish with roasted chicken and winter vegetables. Then end the meal with dessert of roasted fruit with ice cream
I enjoy roasting fresh spring asparagus with red onion, garlic, and morels with olive oil, salt, and pepper.
Brussels Sprouts, roasted with garlic. Yum!
My favorite food to roast is a wild mallard duck.
Much as I love the roasted birds and beasts, I love roasting the crucifers, starting with broccoli. Also cauliflower, sprouts, even wedges of cabbage. Oh hell I'll pretty much roast anything. There I've said it.
Roasted brussel sprouts, blitzed with a reduced balsamic and sometimes some fish sauce, still warm and caramelized and almost burnt. Yes. This is my jam.
Love to roast so many things... But PORK with potatoes is at the top of the list!
My favorite is Roasted Leg of Lamb with Dijon herb jus, and roasted rutabaga!
Chicken, root veggies, asparagus and Brussels sprouts top my roasting list!
roasted fingerling potatoes (which go very well with roast chicken)
My go to roast is a mix of potatoes and sweet potatoes: potatoes coated with olive oil, salt, paprika and rosemary, sweet potatoes with canola (or some other neutral) oil, cinnamon, and brown sugar. The mix of salty and sweet is perfect.
Vegetables for eating are great, but roasting (more like toasting) up a batch of raw oats or basic barley for making homebrew is a lot of fun! Spread the oats on a baking sheet and stick it in a 400 degree oven. Stir occasionally until the oats smell great and have taken on some color. Add a pound to a 5 gallon batch of beer for a fun flavor, creamy body, and excellent head. And who doesn't like excellent head?
I love roasted tomatoes with honey
My fave is roasted radishes with olive oil and salt followed closely by golden beets
I LOVE roast chicken, especially with its crispy golden skin. I usually eat it with roasted Brussel sprouts and parsnip pureed potatoes. Yum!
Yukon salmon rolled in pistachios with Meyers lemon, leeks,peaches and red peppers
Asparagus. and when I roast chicken. I love roasting it on top of potatoes so that they catch all the drippings.
I'm a sucker for a good beef roast, especially a standing rib roast, with roasted potatoes. If there's Yorkshire pudding to go along with that, I'm in Heaven.
Our favorite roasted meal is a chicken roasted in a rack above a big pan of mixed root vegetables. Potatoes, onions (cipollini if I have them), celeriac, parsnips, carrots, leeks -- whatever I have on hand or looks good.
Sometimes the vegetables disappear before the bird.
I can't think of anything that's not good roasted...maybe not ice cream. Roasted is my favorite food group. Veg. Meat. Starch. It's all good.
My favorite thing to roast is short ribs with sides of glazed carrots w/ pecans and mashed potatoes.. oh so good!
Olive oil roasted beets and butternut squash seasoned with salt, pepper and thyme on risotto with sausage. Open a chewy red to go with it. Amazing dinner!
I love your roasted cauliflower with the brown butter, just made it last night with some Iowa Chops.
Oh, chicken with sweet potatoes, green beans and red pepper -- all roasted together. SO good.
Roast cauliflower and brown butter from 20.
Pork shoulder, in any of its many incarnations.
And Brussels sprouts!
Choucroute garnie
Does not really need a side other than grilled asparagus, or other green. I like it with a spinach, red onion, feta and pomegranate salad topped with a poppy seed dressing.
Barbacoa. Without a doubt, barbacoa. I was introduced to this wonderful dish via my hispanic wife's grandmother who made it with lingua. I was sold. They initially wanted to gross out the blanco boy but I loved it. I make this dish with lingua, cabasa or just a nice roast. Tons of garlic and onions with some rosemary. Big yumms. I want the book! Did I mention how dapper you look today, Ruhlman?
Gotta' be standing rib roast in salt crust. Our Christmas classic. http://fandw.me/1uKokpV
I love to roast all vegetables, but this time of year the winter squashes are my fave. Just discovered a squeeze of toasted pumpkin seed oil after the squash come out of the oven is super yummy.
My favorite thing to roast is chicken. For sides, I am a committed mashed potatoes man. Lots of butter and heavy whipping cream are the secret to maintaining my wife's love for me.
I roast pretty much every vegetable, of course potatoes are a big favorite (especially fingerlings, which seem to come out to be the crispiest in the oven). But I think my most favorite roasted vegetable is broccoli - it's by far the best way to eat broccoli (sprinkled with some lemon juice and grated parm). I just love how crispy it gets in the oven.
I have not tried celery root before, but you've inspired me to give it a try this season. Thanks!
Who doesn't love a good roasted chicken or root vegetables. One vegetable that I love to roast is broccoli. I usually keep it simple. Toss it in olive oil with some salt and pepper.
More to compliment the Ratio collection!
My favorite way of cooking chicken is roasting thighs in a hot oven with quartered lemons, whole garlic cloves, potato quarters and carrots, winter squash and beets cut smaller than the potatoes. Olive oil, thyme, salt and pepper on top. Does not take more than 45 minutes to an hour to roast. The house smells great and all is well.
might seem goofy, but i love to roast grapes. olive oil, s&p, thyme or other herb. i will mix them with the chicken jus, or throw them in salads. they are great on a little bruschetta with goat cheese and a little honey drizzled over. yum.
Looking forward to roasting turkey next week! Roast leg of lamb from our locally sourced half lamb is also a favorite. A whole roasted cauliflower, marinated with either Mediterranean or Indian spices before roasting (and either olive oil or yogurt, respectively).
If braising counts as roasting, then it's lamb shanks. If not, then either parsnips OR the African squash from Cimino Farms in south Georgia, used to make soup at Canoe Restaurant in Atlanta.
Roasted Chicken. It roasts on top of brussell sprouts and potatoes which then get drained and thrown under a broiler to crisp up.
Bonus points for including leeks.
My family loves roasted bell peppers (red, yellow, orange) a little olive oil , garlic salt or seasoning salt to taste goes perfect with just about anything.
Roast chicken, starting it out on a bed of herb sprigs and onion wedges. After the onions soften I arrange them on top of the chicken skin so the fat lubricates the chicken and the onions crisp. Served with mashed potatoes and a Tuscan kale salad. OR if the oven's big enough for another tray, asparagus roasted with olive oil, salt and pepper, and lemon zest.
Ruhlman's readers certainly eat well!
Chicken with broccoli with salt, pepper, garlic and some red pepper flakes
Veggies of all kinds but my kids, especially my daughter, loves roasted brussel sprouts. Who would have thought a 10 year old would beg for brussel sprouts?
I love roasted vegetables of all kinds, especially carrots with honey, butter, and fresh thyme.
My favorite food to roast is also one of my favorite side dishes. Chunk broccoli! A little oil, seasoning, about 20-30min on 300... tasty. Toss with butter afterwards if you're so inclined.
Brussels sprouts are my favorite. So easy to do, and they get nice charred crispy bits on the outside.
I like to roast most vegetables - brussels sprouts and cauliflower come to mind. I also like to roast chicken - so easy 🙂
This time of year I go for Brussel Sprouts in bacon grease. Nom Nom Nom
I love to do a pork Shoulder with mirepoix. Takes about 6 hours but is so melt in your mouth. Especially with pan gravy made from the drippings.
So tough to choose! Right this minute I have beets on hand for dinner tonight. I'll roast them, slip the skins off, and slather them with butter, salt, and pepper.
My favorite is roasted chicken as well, but for my sides I love a roasted spaghetti squash then toss the insides with spices and a butter.
Favorite is native New England haddock with roasted grape tomatoes with some basil.
I don't I've found a vegetable yet that doesn't roast nicely, but I'm especially fond of roasted beets.
I love most roasted foods - but when it comes to basics, it's roasted, peppered potatoes that I make most often as a roasted side dish.
Brussels sprouts with a splash of balsamic vinegar, olive oil, kosher salt, and ground black pepper (or chili flakes).
I roast almost everything - lots of vegetables like squash, root veg. I like to roast stone fruts. I roast meats.
My absolute favorite is prime rib roast. I learned to use a coriander rub on it from you. I'm currently roasting a lot of cauliflower and butternut squash and experimenting with using different spice blends like besar and baharat.
Roasting is by far my favorite cooking method. But if I had to choose something seasonal I would say roasted apples which then get turned into the most delicious applesauce!
Garlic is the best thing to roast, hands-down...
I have to go with chicken, butter, lemon, rosemary under skin and inside cavity.... then fingerling potatoes, broccoli and cauliflower !!
Roasted bone in chicken breast seasoned with salt, pepper, and rosemary. Over a bed of onions, carrots, celery, and fingerling potatoes. Allowing the fat from the chicken to baste the veggies while they roast!
My favorite thing to roast is Ottolenghi's roasted parsnips and sweet potatoes with caper sauce. It has bold, perfectly balanced flavors. Everyone I've made it for thinks it's delicious. Here's a link to the recipe:
http://www.theguardian.com/theguardian/2008/jan/19/weekend7.weekend4
Bon apetit!
I love to roast fruits like bananas, peaches, pineapples, apples, plums and pears, and serve with oatmeal for breakfast or vanilla ice cream for dessert.
Ribeye roast
Any variety of squash.
Roasted chicken with a simple dijon/thyme pan sauce. Typically accompanied by smashed/roasted potatoes and always preceded (and followed) by a delicious beer.
I like roasting vegetables--it seems to heighten the flavors. I especially love roasted tomatoes...and beets,,,and...
Mr. Ruhlman! I love your site and your books. My favorite thing to roast these days is cauliflower. It becomes incredibly nutty and is perfect with so many proteins.
Oh - this a challenge. I do love chicken cacciatore but that is not technically roasting. Not for nothing... a basic roasted chicken is so satisfying... and simple. The challenge is figuring out what to serve it with... salsa verde? potatoes? other veggies? Oh the humanity !!! 😉
i just read about roasting cabbage. Any kind. I have tried Napa and green . A gigantic mound mixed with olive oil and salt at 400 degrees. I stir once or twice. A delectable much smaller mound of sweet and Carmelized goodness. You also could sprinkle some Parmesan cheese and heat for another minute
Loved roasting a rump roast for Sunday dinner. Usually roast rice and peas with mushroom gravy. The left overs (if they're any) are sliced thin and make great po boy sandwiches.
One year for thanksgiving I roasted beets with carrots and garnished them with fresh sprigs of rosemary. They were heavenly! BTW I loved all your "Chef" books! Thank you!
Roasted c-flower, sweet potato, beets, celery root and parsnips. All or any. I especially love roasted c-flower with curry powder
Roasted chicken with lemon, thyme, butter....yum. Favorite side dish with it, black beans and rice, double yum.
Leg of Pork with crispy skin.