Roasted

High-heat roasting transforms cauliflower wedges into golden, caramelized pieces with crispy edges and tender centers. This simple technique preserves the vegetable’s natural shape while developing deep, nutty flavors. Ingredients 1 medium head cauliflower (approximately 900g/2 pounds) 60ml (4 tablespoons) olive oil, divided, plus more for drizzling Kosher salt Freshly ground black pepper Optional Variations Spices: cumin, coriander, paprika, or za’atar Alternative oils: avocado oil, grapeseed oil, or ghee Finishing touches: lemon juice, tahini sauce, or herb oil Equipment Half-sheet pan (18" x 13") or large rimmed baking sheet Parchment paper or silicone baking mat Aluminum foil Sharp chef’s knife Spatula (preferably offset or fish spatula) Instructions Preparation Position oven rack: Move rack to the lowest position in the oven. Preheat oven: Heat to 475°F (245°C). Prepare baking sheet: Line rimmed baking sheet with parchment paper or silicone baking mat. Cutting the Cauliflower Trim cauliflower: Remove any outer leaves and trim the stem flush with the bottom of the head, creating a flat base. Cut into wedges: Stand cauliflower upright on its base. Cut the head in half through the core, then cut each half into 4 equal wedges, creating 8 total wedges. Keep the core intact to hold florets together. Seasoning Arrange on sheet: Place cauliflower wedges cut-side down on the prepared baking sheet, spacing them evenly. Season first side: Drizzle 2 tablespoons (30ml) olive oil over the wedges. Sprinkle with salt and pepper. Gently rub to distribute evenly. Flip and season second side: Carefully turn each wedge to expose the other cut side. Drizzle remaining 2 tablespoons (30ml) olive oil and season with salt and pepper. Roasting Process Stage 1 - Covered roasting (10 minutes): Cover the baking sheet tightly with aluminum foil. Place in oven and roast for 10 minutes. ...

A simple yet flavorful preparation of Brussels sprouts, enhanced with the savory umami of white miso paste and a touch of sweetness from honey or maple syrup. The hot cast iron skillet helps achieve a beautiful caramelization on the cut surfaces of the sprouts. Source Original recipe transcription Change Log Initial documentation Yield Serves 3-4 as a side dish Special Equipment Large cast iron skillet Preheat Oven Temperature: 400°F (205°C) Position rack in center of oven Place cast iron skillet in oven to preheat Ingredients Brussels sprouts, halved (approximately 450g or 1 pound) White miso paste (30g or 2 tablespoons) Neutral oil like grapeseed or avocado (15ml or 1 tablespoon) Rice vinegar (5ml or 1 teaspoon) Honey or maple syrup (15ml or 1 tablespoon) Garlic, minced (2 cloves) Preparation Wash and trim Brussels sprouts, cutting them in half lengthwise In a large bowl, combine white miso paste, neutral oil, rice vinegar, honey (or maple syrup), and minced garlic Toss halved Brussels sprouts in the miso mixture until evenly coated Bake/Cook Carefully remove the hot cast iron skillet from the oven Place the coated Brussels sprouts cut-side down on the hot skillet Return skillet to oven and roast at 400°F (205°C) for 20-25 minutes until crispy on the outside and tender inside The sugars in the miso and honey will help them caramelize beautifully

Using one sugar/pie pumpkin, split in half and remove seeds. Briefly wash seeds in cool water, removing any strings and pulp which may still be attached. If roasting a sugar pumpkin, place the seeds in a bowl, cover with water, and add a tablespoon of salt. Let the seeds sit while the pumpkin is roasting. Once the pumpkin has roasted, use your fingers to remove any additional pulp or strings which may still be present. ...

Equipment 2 small bowls 1 baking sheet large enough to hold salmon Prehet Oven Adjust oven rack to the center position. Preheat oven to 250° F. Ingredients 1 tablespoon packed brown sugar 1 teaspoon salt + ½ teaspoon salt ½ teaspoon pepper One 2.5 pound center-cut salmon fillet, about 1.5" thick, skin-on ¼ cup extra-virgin olive oil 2 tablespoons sliced fresh dill 2 teaspoons grated lemon zest 1.5 tablespoons lemon juice Preparation Roast Salmon Combine brown sugar, 1 tsp salt, pepper in a small bowl. Place salmon, skin side down, on baking sheet. Sprinkle sugar/salt mixture over salmon. Roast salmon about 55 to 60 minutes or until center registers 125°F. Combine Oil While the salmon is roasting, combine olive oil, dill, ½ tsp salt, lemon zest, and lemon juice in small bowl. Once salmon is cooked, remove from oven and pour oil mixture evenly atop salmon. Let sit 5 minutes

Recipe modified from source: http://www.cookscountry.com/recipes/4374-bbq-wood-grilled-salmon Description Quick and easy salmon dish; nice smokey flavor with delightful BBQ notes. Serve with a crisp, fruity white wine. Equipment Gas or wood burning grill Wood Chips; preferably cedar Heavy-duty aluminum foil Pre-Prep Soak 2 cups of wood chips for 15 minutes. Pat salmon dry with paper towels- remove bones. Using heavy-duty aluminum foil, make four 7x5" trays. Using tip of knife, perforate bottom of each tray. Divide wood chips among trays. Pre-heat Grill Pre-heat grill on high heat; clean, and prepare for searing meats. Ingredients 1 ½ teaspoons sugar 3/4 teaspoon chili powder ¼ teaspoon cayenne pepper ½ teaspoon salt ¼ teaspoon pepper 4 skin-on salmon fillets (each 6 to 8 ounces and 1 1/4 inches thick) 1 tablespoon Dijon mustard 1 tablespoon maple syrup Preparation In a small bowl, combine: ...