This Roasted Vegetable Salad is the perfect side dish for any meal. Tender vegetables are served on a bed of arugula with a lemon vinaigrette. This crispy, delicious vegetable salad is perfect for ...

This Golden Beet Salad is a lovely way to showcase golden beets. Roast them until tender, then combine with Tuscan kale, dates, and almonds in a white balsamic vinaigrette. Beets are such an ...

Oven on to 190C fan. Place the cooked potato halves cut side down on an oiled baking tray and use a mug to crush each one flat. Brush with olive oil, sprinkle with salt and bake for 20 minutes until ...

I roasted the petite carrots whole and cut the onion into 1-inch wedges, and once they were tender and lightly browned, I cut them into smaller pieces before assembling the salad.

Roast until onion is slightly softened, 14–16 minutes. Using a spatula, turn over any large pieces of cauliflower. Arrange 6 oz. feta, thinly cut into slabs , over and scatter 2 Tbsp. drained ...

Roast at 500°F until juices run clear when a thigh is pierced using a knife and an instant-read thermometer inserted in thickest portion of breast and thigh registers at least 160°F to 165°F ...

4 small red or golden beets. olive oil, for roasting the beets. kosher salt, for roasting the beets. 2 oranges, peeled and segmented . 4 whole Belgian endives,, end trimmed and leafed ...

Roast until an instant-read thermometer registers 155 degrees in the thickest part of the breast (about 170 degrees in the thigh), 35 to 45 minutes, depending on the size of the chicken.