Makes 6 servings Don’t overthink the shaping step of your ricotta gnocchi. Rustic, freeform shapes—whether ovals, circles, or something in between—still taste delicious.
Roasted Cabbage with Asiago and Garlic Breadcrumbs
Makes 4 to 6 servings This is a simple side dish that is perfect alongside roasted chicken, butternut squash, or even over toast. Serve it with fried eggs for a light dinner or even next-day lunch.
Roasted Carrots & Parsnips With Herbs
Makes 6 servings
Roasted Cauliflower, Gruyère, and Parmesan Tart
Makes one 9-inch tart Parmesan Pastry Dough Filling Parmesan Dough Filling
Roasted Chicken With Pan Gravy
Makes 4 servings
Roasted Curried Cauliflower
Makes 8 servings
Roasted Delicata Squash with Buttermilk Dressing
Makes 8 servings We use delicata squash because it’s beautiful, but you can use any squash for this dish. Delicata and acorn don’t need to be peeled, but be sure to remove the tough peel from heartier-skinned squashes, like butternut or pumpkin.
Roasted Garlic Vinaigrette
Makes 1 cup
Roasted Ginger Plum Tart with Nut Streusel
This tart makes the best of in-season plums, but you can substitute any stone fruit, like halved cherries, apricots, or nectarines. Makes one 9-inch tart
Roasted Leg of Pork with Christmas Farofa (Pernil de Porco Assado com Farofa Natalina)
Farofa Natalina Directions:
Roasted Pear and Arugula Salad with Caramelized Shallot Vinaigrette
Makes 6 Servings Salad Vinaigrette
Roasted Pork Tenderloin With Honey-Mustard Sauce
Makes 8 servings