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Got a Cool Roasting Pan For Christmas - Now What?

jamesm Jan 22, 2009 12:03 PM

My GF got me a really good roasting pan for Christmas and I'm dying to use it. What are your favourite recipes/ways to use your roasting pan? Thanks in advance!

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  1. mamaciita RE: jamesm Jan 22, 2009 01:06 PM

    The thing I roast most often is vegetables (usually for salsa).

    Do you have a particular food type/method in mind?

    1. s
      SugarFrosted RE: jamesm Jan 22, 2009 03:53 PM

      Roast a chicken...duh! :-) You could also toss some carrots and parsnips in olive oil and kosher salt, throw in a few sprigs of fresh thyme and roast them at like 450 degrees. Yummmy!

      1. BobB RE: jamesm Jan 23, 2009 06:43 AM

        Roasted root vegetables to accompany a pot roast cooked in a Dutch oven.
        Birds that are too big to fit in ordinary pans, like turkeys and geese.
        Large batches of things like braised lamb shanks, osso buco, or stuffed peppers.
        Brisket with onions and port wine.

        1. amyzan RE: jamesm Jan 23, 2009 07:25 AM

          I got a roasting pan for the first time before Thanksgiving. (I know, it's unbelievable I waited until I was forty to get the real deal. What was I thinking? Cheap, er, thrifty.) Anyway, the best received dish I've made with it thus far was potatoes roasted under a chicken. Hands down favorite in this household. Not diet food, but satisfying and hard to beat in cold weather.

          1. kchurchill5 RE: jamesm Jan 23, 2009 07:31 AM

            Ditto chicken with roasted veggies. I did a large pan of just roasted veggies for a large dinner party (mushrooms, squash, egg plant, parsnips, rutabager, onions, carrots, etc).

            Brisket, stuffed flank steak or slow cooked stuffed pork tenderloin, cornish hens. Have fun.

            1. HaagenDazs RE: jamesm Jan 23, 2009 07:36 AM

              BIG tray of lasagna!

              1. Phoo_d RE: jamesm Jan 23, 2009 08:14 AM

                I agree with everyone else - roast a chicken! Once you start - you'll never stop. Here's my favorite recipe:

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