For large vegetables, like whole broccoli heads, Julia offers this tip in Mastering: “Fresh broccoli will cook much more ...

Don't Drown Your Veggies: You don't need a ton of dressing; rather, the opposite is true. Use about 1/4 cup for a pound of ...

You can even skip the oil and dry roast the vegetables for a more concentrated flavor. While you want to avoid overflowing ...

For a complete and delicious dinner that requires just one dish, a sheet pan supper is the way to go. Simply combine your ...

These rice and lentils with tahini roasted root veg will be a hit for your next vegan dinner. Pair it with a chermoula ...

If you're a traditional carnivore, you may treat vegetables as an afterthought, throwing some steamed green beans or broccoli ...

Start with a sizzling-hot sheet pan for more caramelization ... and return to oven. Roast at 425°F, without stirring, until vegetables are browned in spots and tender (rotate pans between top ...

I am often asked for suggestions for Thanksgiving side dishes by my children and friends, as the same old stuffing, sweet ...

This roast chicken is essentially like ... Pour the chicken stock evenly over the bread and vegetables. Nestle the chicken pieces onto the pan. Drizzle the chicken with the remaining tablespoon ...

Roast until beets are fully tender ... Set a large non-stick pan over medium-high heat. Add 2 tablespoons oil to coat pan. Once oil is shimmering, season with salt. Tilt pan away from you and ...

Take the chicken out of the oven, and give the vegetables a stir. Put the bacon on top of the chicken and roast for another 20 minutes. Add the frozen peas to the pan and bake for a final 10 minutes.

then roast for 10 minutes until the potatoes are soft and the vegetables are beginning to caramelise. Pour the dressing over and toss to coat. Heat a non-stick frying pan over a high heat and ...