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11/14/2012
Lemon-and-Herb-Roasted Vegetables
Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used.
Issue #152
09/14/2011
Roasted Potatoes
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
Issue #141
10/21/2011
Brussels Sprouts Gratin
This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing.
Does Not Apply
09/28/2011
Roasted Potato Salad with Sour Cream and Shallots
Roasting potatoes for potato salad, rather than boiling them, lends a caramelized sweetness.
Does Not Apply
12/15/2010
Herring and Beet Salad
Herring and Beet Salad
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12/15/2009
Red Kuri Squash Risotto
Red squash is beautiful to cook with and is known for its thick and brightly orange-colored skin.
Does Not Apply
Source: Boing Boing
11/23/2009
Roasted Turnips in Tarragon and Parsley Butter
Turnips are a classic side and these roasted turnips are equally as impressive in look and they are in taste. Make extra herb butter and spread it on bread or toss with other roasted vegetables.
Does Not Apply
Source: Pham Fatale
11/23/2009
Roasted Acorn Squash
Preparing this side dish couldn’t be any simpler, and is a great last-minute addition to any holiday spread.
Does Not Apply
Source: Sweets by Sarah