#roastedgoodness

A healthy, tasty carrot soup with a hint of roasted goodness. Great for a quick and filling meal.

Ingredients: 1 lb carrots, peeled and chopped. 1 onion, diced. 2 cloves garlic, minced. 2 tbsp olive oil. 4 cups vegetable broth. 1 tsp ground cumin. 1/2 tsp ground coriander. Salt and pepper to taste. 1/4 cup fresh cilantro, chopped for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Put the garlic, onion, and carrots on a baking sheet and toss them with olive oil. Put the vegetables in the oven and roast them for 25 to 30 minutes, or until they are soft and slightly caramelized. Put the roasted vegetables in a pot and add the vegetable broth, coriander, cumin, salt, and pepper. Spread out the food and cook it for another 15 minutes over medium-low heat. Pour the soup into a blender and blend it until it is smooth. If necessary, change the seasoning. Serve hot with chopped cilantro on top. Have fun with your simple roasted carrot soup!

Prep Time: 15 minutes

Cook Time: 45 minutes

This savory dry rub enhances the flavor of beef with a perfect balance of spices, creating a delicious crust when grilled or roasted.

Ingredients: 2 tbsp paprika. 1 tbsp brown sugar. 1 tbsp garlic powder. 1 tbsp onion powder. 1 tbsp ground black pepper. 1 tsp cayenne pepper. 1 tsp dried thyme. 1 tsp dried oregano. 1 tsp salt.

Instructions: In a small bowl, combine all the ingredients thoroughly. Rub the mixture evenly over the surface of the beef. Allow the beef to sit with the rub for at least 30 minutes to marinate. Preheat your grill or oven to the desired temperature. Cook the beef according to your preferred method until it reaches your desired level of doneness. Let the beef rest for a few minutes before slicing and serving.

Prep Time: 10 minutes

Cook Time: 15-20

Enjoy the perfect mix of sweet and savory with these roasted sweet potatoes with bacon and brown sugar. A tasty side dish for Thanksgiving that will make your holiday meal taste even better.

Ingredients: 4 medium-sized sweet potatoes, peeled and cut into 1-inch cubes. 8 slices of thick-cut bacon, chopped. 1/4 cup brown sugar. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Turn on the oven and heat it up to 400F 200C. Add the sweet potato cubes to a large bowl. Add the olive oil, smoked paprika, garlic powder, salt, and pepper. Toss the potatoes until they are well covered. Spread the sweet potatoes out in a single layer on a baking sheet. Put the chopped bacon in the same bowl and sprinkle brown sugar over it. Put the bacon on top of the sweet potatoes on the baking sheet. Put the dish in an oven that has already been heated and roast it for 25 to 30 minutes, stirring it every so often, until the sweet potatoes are soft and the bacon is golden. Take it out of the oven and let it cool down for a while. Add fresh parsley as a garnish if you like. Serve hot as a tasty side dish for Thanksgiving!

Prep Time: 15 minutes

Cook Time: 30 minutes

Warm Brussels sprouts and bacon salad with Parmesan is a delicious mix of roasted Brussels sprouts that are crispy, bacon that is salty, almonds that are crunchy, and the rich flavor of grated Parmesan cheese. This salad is a satisfying and comforting side dish or light meal that is dressed in a simple balsamic vinaigrette.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 4 slices bacon, chopped. 1/4 cup grated Parmesan cheese. 1/4 cup sliced almonds. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Sprinkle 1 tablespoon of olive oil over the Brussels sprouts and put them on a baking sheet. Add salt and pepper, and then toss to mix. The Brussels sprouts should be roasted in a hot oven for twenty to twenty-five minutes, or until they are soft and the edges are just a little crispy. To get even cooking, stir them once in a while while they're roasting. Set the skillet on medium heat while the Brussels sprouts roast. It will take about 5 to 7 minutes of cooking after adding the chopped bacon until it gets crispy. Take the bacon out of the pan and put it on paper towels to drain. To make the dressing, mix the last tablespoon of olive oil and the balsamic vinegar in a small bowl with a whisk. Add pepper and salt to taste. Move the Brussels sprouts to a serving bowl when they are done roasting. Put the crushed Parmesan cheese, sliced almonds, and crispy bacon on top. Spread the balsamic vinaigrette dressing on top of the salad, then toss everything together to mix. Enjoy the warm Brussels sprouts and bacon salad right away with Parmesan.

Prep Time: 15 minutes

Cook Time: 25 minutes

With their great taste, these smoky roast potatoes are the perfect side dish for any meal. When smoked paprika and garlic powder are mixed together, they make them taste rich and fragrant.

Ingredients: 1 kg potatoes, washed and cut into cubes. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat the oven to 200C 400F. In a large bowl, toss the potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes or until the potatoes are golden brown and crispy, flipping halfway through cooking. Once roasted, remove from the oven and serve hot.

Prep Time: 10 minutes

Cook Time: 35 minutes

This recipe for Juicy and Flavorful Pork Roast is a real treat for the taste buds. This dish is great for a quick and easy dinner because the meat is marinated just right and then roasted with aromatic vegetables. This pork roast will make your weeknight meals taste even better.

Ingredients: 3 lbs pork roast. For Marinade:. 1/4 cup soy sauce. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 3 cloves garlic, minced. 1 tablespoon Dijon mustard. 1 tablespoon honey. 1 teaspoon dried rosemary. Salt and black pepper to taste. For Roasting:. 1 onion, sliced. 2 carrots, peeled and sliced. 2 potatoes, diced. 1 cup chicken broth.

Instructions: Preheat the oven to 375F 190C. In a bowl, whisk together all the marinade ingredients. Place the pork roast in a large resealable plastic bag or dish. Pour the marinade over the pork, making sure it's well-coated. Marinate for at least 2 hours or overnight in the refrigerator. Remove the pork from the refrigerator and let it come to room temperature for about 30 minutes. In a roasting pan, place sliced onions, carrots, and diced potatoes. Place the marinated pork roast on top. Pour chicken broth into the pan. Roast in the preheated oven for approximately 1.5 to 2 hours or until the internal temperature reaches 145F 63C, basting occasionally with the pan juices. Let the pork roast rest for 10 minutes before slicing. Serve the juicy and flavorful pork roast slices over the roasted vegetables. Enjoy this delightful and easy-to-make pork roast any night of the week!

Prep Time: 130 minutes

Cook Time: 120 minutes

This vegan salad is tasty and good for you. It has roasted eggplant tossed in tangy buffalo sauce, mixed greens, and vegan ranch dressing on top.

Ingredients: 2 medium eggplants, sliced into rounds. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup buffalo sauce. 4 cups mixed greens. 1/4 cup vegan ranch dressing. 2 stalks celery, diced. 1/4 cup sliced green onions. 1/4 cup chopped fresh parsley.

Instructions: Get the oven ready by heating it up to 400F 200C. Lay eggplant slices out on a baking sheet. Add olive oil and salt and pepper to taste. Roast for 20 to 25 minutes, or until soft and a little browned. Toss the roasted eggplant with buffalo sauce in a large bowl until it is well covered. Put together a mix of greens on plates to serve. Put slices of buffalo eggplant on top of the greens. Add vegan ranch dressing on top. Put green onions, chopped parsley, and diced celery on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes