A rack of lamb is seared, and encrusted with Dijon mustard and garlic and rosemary flavored bread crumbs. Then it is roasted to your desired doneness.
Roasted eggplant, tomato, onion and garlic are seasoned with thyme, pureed, then heated with cream and eventually topped with goat cheese in this rich soup.
Parmesan and herb roasted potatoes
Mexican Casserole with Roasted Corn and Peppers
Roasted Veggie Quinoa Bowl http
One Pot Roasted Red Pepper and Sausage Alfredo
Brined and Roasted Turkey Breast
Roasted Peach Parfaits
Soft Pretzels with Roasted Jalapeno White Cheddar Cheese
Quick and Easy Salmon with Simple Roasted Potatoes
Palace of Food 