18 Delicious Roasting Pan Recipes for Every Occasion

Whether you’re craving a cozy Sunday roast, a quick weeknight dinner, or a showstopping holiday centerpiece, your trusty roasting pan is the secret weapon you need! From juicy meats to caramelized veggies and one-pan wonders, we’ve rounded up 18 delicious roasting pan recipes that’ll make every meal feel effortless—and utterly irresistible. Ready to transform simple ingredients into something spectacular? Let’s dive in!

Herb-Crusted Roast Chicken with Vegetables

This herb-crusted roast chicken is a showstopper with minimal effort—crispy skin, juicy meat, and tender veggies all in one pan.

Ingredients:

• 1 whole chicken (3–4 lbs)
• 1 lb baby potatoes, halved
• 3 large carrots, cut into 2-inch pieces
• 1 medium yellow onion, quartered
• 3 tbsp olive oil, divided
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, halved

Instructions:

1. Preheat oven to 400°F. Pat the chicken dry with paper towels and place it in a large roasting pan.
2. Toss the potatoes, carrots, and onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange around the chicken.
3. In a small bowl, mix the rosemary, thyme, garlic, remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the mixture all over the chicken, including under the skin.
4. Squeeze the lemon halves over the chicken and tuck them into the cavity. Roast for 1 hour 15 minutes, or until the internal temperature reaches 165°F and the skin is golden.
5. Let rest for 10 minutes before carving. Serve with the roasted vegetables.

The herb crust locks in moisture while the lemon infuses the chicken with bright, fresh flavor—no basting required!

Tip: For extra-crispy skin, pat the chicken dry again right before seasoning.

Garlic Butter Roasted Potatoes

These crispy-on-the-outside, fluffy-on-the-inside potatoes are drenched in garlicky butter goodness—perfect for weeknights or impressing guests.

Ingredients:

• 2 lbs baby potatoes, halved
• 4 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F. Toss potatoes with 4 tbsp melted butter, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Spread in a single layer on a baking sheet. Roast for 30 minutes, flipping halfway, until golden and crisp.
3. Sprinkle with 1 tbsp fresh parsley before serving.

The magic here? The butter caramelizes the edges while keeping the centers tender—no parboiling required!

Tip: For extra crispiness, space potatoes at least 1 inch apart on the baking sheet.

Lemon Herb Roasted Salmon

This bright, flavorful salmon comes together with minimal effort but delivers restaurant-worthy results—perfect for weeknights or impressing guests.

Ingredients:

• 1.5 lbs salmon fillet (skin-on or off)
• 3 tbsp olive oil, divided
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 lemon slices (for garnish)
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat salmon dry, then place on the sheet. Drizzle with 1 tbsp olive oil and rub evenly over the surface.
3. In a small bowl, whisk together remaining 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp lemon zest, 2 cloves minced garlic, 1 tsp oregano, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Spoon mixture over salmon, spreading to coat.
4. Arrange 4 lemon slices on top. Bake for 12–15 minutes until salmon flakes easily with a fork.
5. Sprinkle with 2 tbsp fresh parsley before serving.

The lemon-herb crust caramelizes slightly in the oven, adding a fragrant crispness to the tender salmon. Serve with roasted veggies or a simple salad for a complete meal.

Tip: For extra flavor, let the salmon marinate in the herb mixture for 15–30 minutes before baking.

Balsamic Glazed Roasted Brussels Sprouts

These caramelized Brussels sprouts get a glossy, tangy-sweet finish that makes them downright addictive.

Ingredients:

• 1.5 lbs Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Toss Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet.
2. Roast for 20 minutes, stirring halfway, until sprouts are tender and edges are crispy.
3. Meanwhile, whisk remaining 1 tbsp olive oil, 3 tbsp balsamic vinegar, 1 tbsp honey, 1 minced garlic clove, and 1/4 tsp red pepper flakes (if using) in a small bowl.
4. Drizzle glaze over roasted sprouts and toss to coat. Return to oven for 3–4 minutes until glaze thickens and clings to the sprouts.

The double-roasting technique ensures deep caramelization while keeping the glaze from burning—resulting in crispy-edged sprouts with a sticky, restaurant-worthy sheen.

Tip: For extra crunch, sprinkle with toasted chopped pecans right before serving.

Classic Beef Pot Roast with Carrots

Nothing beats the comforting aroma of a slow-cooked pot roast filling your kitchen—tender beef, sweet carrots, and rich gravy make this a timeless favorite.

Ingredients

• 3–4 lb beef chuck roast
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp tomato paste
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 4 garlic cloves, minced
• 1 large yellow onion, chopped
• 4 large carrots, cut into 2-inch chunks
• 2 sprigs fresh rosemary

Instructions

1. Preheat oven to 325°F. Pat the beef dry, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Sear the beef until deeply browned, 4–5 minutes per side. Transfer to a plate.
3. Add onion and garlic; cook 2 minutes until fragrant. Stir in 1 tbsp tomato paste, then pour in 2 cups beef broth and 1 tbsp Worcestershire sauce, scraping up browned bits.
4. Return beef to the pot, nestle in carrots and rosemary, and cover. Braise in the oven for 3–3.5 hours until fork-tender.
5. Discard rosemary. Shred beef slightly in the pot, letting it soak up the gravy.

The magic here? The tomato paste and Worcestershire sauce add a subtle depth that makes the gravy irresistible. Serve it over mashed potatoes for the ultimate comfort meal.

Tip: For extra flavor, sear the carrots in the pot before braising—they’ll caramelize slightly, adding sweetness.

Honey Mustard Roasted Pork Tenderloin

This Honey Mustard Roasted Pork Tenderloin is a weeknight hero—sweet, tangy, and juicy with minimal effort.

• 1 (1.5 lb) pork tenderloin
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)

1. Preheat oven to 400°F. Line a baking sheet with foil or parchment.
2. In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp olive oil, 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Pat pork tenderloin dry, then rub the honey mustard mixture all over it. Sprinkle with 1 tbsp fresh rosemary.
4. Roast for 20–25 minutes, flipping halfway, until the internal temperature reaches 145°F. Let rest 5 minutes before slicing.

The glaze caramelizes into a sticky, savory-sweet crust while keeping the pork tenderloin perfectly moist. A knife slides through like butter!

Tip: For extra depth, add a splash of apple cider vinegar to the glaze.

Roasted Garlic and Parmesan Cauliflower

This crispy, cheesy cauliflower is a game-changer—garlicky, golden, and totally addictive. Perfect for sneaking extra veggies onto any plate!

Ingredients:

• 1 large head cauliflower, cut into florets
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss cauliflower florets with 3 tbsp olive oil, 4 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on the baking sheet.
3. Roast for 20 minutes, then flip florets and sprinkle with 1/2 cup Parmesan cheese and 1/4 tsp red pepper flakes (if using). Return to oven for 5–7 minutes until cheese is melted and edges are crispy.
4. Garnish with 1 tbsp fresh parsley before serving.

The magic here? Roasting the cauliflower first ensures caramelized edges, while the Parmesan forms a savory crust that’ll have everyone fighting for the last bite.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Spicy Cajun Roasted Shrimp

These fiery Cajun shrimp are a breeze to make and pack a punch of bold flavor—perfect for tossing over pasta or serving with crusty bread to soak up the juices.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on or off)
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (adjust for heat preference)
• 1/2 tsp salt
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss shrimp with 2 tbsp olive oil, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, and 1/2 tsp salt until evenly coated.
3. Spread shrimp in a single layer on the prepared baking sheet. Roast for 8–10 minutes, flipping halfway, until shrimp are opaque and slightly caramelized at the edges.
4. Drizzle with 1 tbsp lemon juice and sprinkle with 2 tbsp chopped parsley before serving.

The smoky, spicy crust on these shrimp contrasts beautifully with their tender interior—no marinating required for maximum flavor!

Tip: For extra depth, add a pinch of brown sugar to the spice mix before roasting.

Rosemary and Thyme Roasted Lamb

This succulent roasted lamb is infused with earthy herbs and garlic, making it a showstopper for Sunday dinners or holiday feasts.

Ingredients:

• 1 (4-5 lb) bone-in leg of lamb
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup dry white wine (or broth)

Instructions:

1. Preheat oven to 375°F. Pat the lamb dry with paper towels and place it in a roasting pan.
2. In a small bowl, mix 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Rub the mixture evenly over the lamb.
3. Pour 1/2 cup white wine into the bottom of the pan. Roast for 1 hour 30 minutes to 2 hours, basting occasionally with pan juices, until a meat thermometer reads 145°F for medium-rare (or 160°F for medium).
4. Transfer the lamb to a cutting board, tent with foil, and rest for 15 minutes before slicing.

The herb crust locks in moisture while the wine adds a subtle tang—every bite is fragrant and juicy. Tip: For extra crispiness, broil the lamb for 2-3 minutes after roasting.

Maple Glazed Roasted Sweet Potatoes

These sweet potatoes get irresistibly caramelized edges and a glossy maple glaze—perfect for balancing savory mains or just eating straight off the tray.

Ingredients:

• 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 1/4 cup pure maple syrup
• 1 tbsp melted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cinnamon
• Pinch of cayenne pepper (optional)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss sweet potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on the prepared sheet.
3. Roast for 20 minutes, then flip the potatoes. In a small bowl, whisk together 1/4 cup maple syrup, 1 tbsp melted butter, 1/4 tsp cinnamon, and a pinch of cayenne (if using).
4. Drizzle the glaze over the potatoes and roast 10–15 more minutes, until tender and sticky at the edges.

The cayenne adds a sneaky warmth that makes the maple flavor pop—trust us, you’ll want to double the batch!

Tip: For extra crispiness, space the potatoes evenly and avoid overcrowding the pan.

Roasted Vegetable Medley with Feta

This vibrant mix of caramelized veggies and tangy feta is a weeknight hero—toss it together, pop it in the oven, and let the flavors do the work!

Ingredients:

• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 red bell pepper, chopped into 1-inch pieces
• 1 small red onion, cut into wedges
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. In a large bowl, toss zucchini, bell pepper, red onion, and cherry tomatoes with 3 tbsp olive oil, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread veggies in a single layer on the prepared sheet. Roast for 20–25 minutes, stirring once halfway, until edges are crispy and tomatoes burst.
4. Remove from oven and immediately sprinkle with 1/2 cup feta and 1 tbsp parsley (if using). The residual heat will soften the cheese slightly.

The magic here? The feta melts just enough to cling to the veggies, creating creamy pockets against the caramelized edges. Serve warm or at room temperature—it’s even better the next day!

Tip: For extra depth, drizzle with a squeeze of lemon or a pinch of red pepper flakes before serving.

Citrus Herb Roasted Turkey Breast

This juicy, flavor-packed turkey breast gets its brightness from fresh citrus and a fragrant herb rub—perfect for a smaller holiday gathering or a cozy Sunday dinner.

Ingredients:

• 1 (3–4 lb) bone-in turkey breast
• 2 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp grated lemon zest
• 1 tsp grated orange zest
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup chicken broth
• 4 garlic cloves, smashed
• 1 lemon, sliced into rounds
• 1 orange, sliced into rounds

Instructions:

1. Preheat oven to 375°F. Pat the turkey breast dry with paper towels.
2. In a small bowl, mix 2 tbsp olive oil, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp lemon zest, 1 tsp orange zest, 1 tsp salt, and ½ tsp black pepper. Rub all over the turkey, including under the skin.
3. Place smashed garlic cloves in the bottom of a roasting pan. Set the turkey on top, then pour ½ cup chicken broth around it. Arrange lemon and orange slices over and under the turkey.
4. Roast for 1 hour 15 minutes to 1 hour 30 minutes, basting halfway, until a thermometer reads 165°F in the thickest part. Let rest 15 minutes before slicing.

The citrus slices caramelize as they roast, adding a subtle sweetness that balances the herbs beautifully. Tip: For extra crispy skin, broil for the last 2–3 minutes—just watch closely!

Garlic and Herb Roasted Whole Chicken

Nothing beats the aroma of a golden, garlicky chicken roasting in the oven—this recipe delivers juicy meat and crispy skin every time.

Ingredients:

• 1 whole chicken (4–5 lbs), patted dry
• 3 tbsp unsalted butter, softened
• 4 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, halved

Instructions:

1. Preheat oven to 425°F. In a small bowl, mix 3 tbsp softened butter, 4 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp black pepper.
2. Gently loosen the chicken skin over the breasts and thighs, then rub half the butter mixture underneath. Spread the rest over the outside. Stuff the cavity with 2 lemon halves.
3. Place chicken breast-side up on a rack in a roasting pan. Roast for 1 hour 15 minutes, or until the internal temperature reaches 165°F at the thickest part of the thigh.
4. Let rest for 15 minutes before carving. The garlic-herb butter bastes the chicken from the inside out, keeping it impossibly tender while the skin turns crackly and golden.

Tip: For extra flavor, scatter quartered potatoes and carrots around the chicken—they’ll soak up the drippings!

Roasted Butternut Squash with Sage

This cozy, caramelized butternut squash gets a fragrant upgrade with crispy sage and a hint of maple sweetness—perfect for turning a simple side into something special.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 2 tbsp olive oil
• 1 tbsp pure maple syrup
• 1 tsp kosher salt
• ½ tsp black pepper
• 8 fresh sage leaves, thinly sliced
• ¼ tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss butternut squash with 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp salt, and ½ tsp black pepper until evenly coated. Spread in a single layer on the baking sheet.
3. Roast for 25 minutes, then flip the squash. Scatter 8 sliced sage leaves and ¼ tsp red pepper flakes (if using) over the top. Roast 5–10 more minutes until edges are caramelized and crispy.

The magic here? The sage crisps into little golden flecks while the squash turns buttery-soft, with just a whisper of heat from the pepper flakes.

Tip: For extra crunch, fry a few whole sage leaves in olive oil for 10 seconds and sprinkle over the finished dish.

Teriyaki Roasted Pineapple Chicken

Sweet, tangy, and packed with umami, this one-pan wonder brings tropical flair to your weeknight dinner lineup.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup fresh pineapple chunks (1-inch pieces)
• 1/3 cup teriyaki sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, thinly sliced

Instructions:

1. Preheat oven to 425°F. In a bowl, whisk together 1/3 cup teriyaki sauce, 2 tbsp honey, 1 tbsp rice vinegar, minced garlic, and grated ginger.
2. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high. Sear chicken thighs for 3 minutes per side until browned. Remove from pan.
3. Add pineapple chunks to the skillet and cook for 2 minutes. Nestle chicken back in the pan, pour sauce over everything, and sprinkle with 1/2 tsp red pepper flakes (if using).
4. Transfer skillet to the oven and roast for 15 minutes until chicken reaches 165°F and pineapple caramelizes at the edges.
5. Garnish with sliced green onions before serving.

The magic here? Roasting pineapple intensifies its sweetness while the teriyaki glaze reduces into a sticky, glossy sauce that clings perfectly to tender chicken.

Tip: For extra char, broil for the last 2 minutes—just keep an eye on it!

Roasted Red Pepper and Goat Cheese Stuffed Peppers

These vibrant stuffed peppers are a sweet-and-tangy showstopper, with creamy goat cheese balancing the smoky roasted peppers perfectly.

Ingredients:

• 4 large bell peppers (any color), halved lengthwise and seeded
• 1 cup roasted red peppers (jarred or homemade), drained and chopped
• 4 oz goat cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Place bell pepper halves cut-side-up in a baking dish and drizzle with 1 tbsp olive oil.
2. In a bowl, mix roasted red peppers, goat cheese, Parmesan, basil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Divide filling evenly among pepper halves, pressing gently to pack. Bake for 25–30 minutes until peppers are tender and filling is lightly golden.

The contrast between the juicy peppers and the rich, tangy filling makes every bite irresistible—ideal for impressing guests with minimal effort!

Tip: For extra smokiness, broil the stuffed peppers for 1–2 minutes at the end.

Roasted Garlic and Herb Mushrooms

These buttery, garlicky mushrooms are roasted to perfection with fresh herbs—a simple yet elegant side dish that steals the show.

Ingredients:

• 1.5 lbs cremini mushrooms, cleaned and halved
• 4 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss mushrooms with 4 tbsp melted butter, 4 cloves minced garlic, 1 tbsp thyme, 1 tbsp rosemary, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread mushrooms in a single layer on the baking sheet. Roast for 20–25 minutes, stirring once halfway, until golden and tender.
4. Drizzle with 1 tbsp lemon juice and toss gently before serving.

The slow roasting deepens the garlic’s sweetness while keeping the mushrooms juicy—ideal for spooning over crusty bread or grilled meats.

Tip: For extra richness, sprinkle with grated Parmesan right after roasting.

Pesto Roasted Cherry Tomatoes with Pasta

These juicy roasted cherry tomatoes burst with flavor, tossing beautifully with al dente pasta and vibrant pesto for a dish that’s as easy as it is impressive.

Ingredients:

• 12 oz pasta (like fusilli or penne)
• 1 pint cherry tomatoes, halved
• 3 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp pine nuts, toasted (optional)

Instructions:

1. Preheat oven to 400°F. Toss cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until softened and slightly caramelized.
2. Meanwhile, cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
3. In a large bowl, combine cooked pasta, roasted tomatoes, pesto, remaining 2 tbsp olive oil, and Parmesan. Toss gently, adding reserved pasta water 1 tbsp at a time until the sauce clings evenly.
4. Divide into bowls and top with toasted pine nuts (if using) and extra Parmesan.

The magic here? Roasting the tomatoes concentrates their sweetness, balancing the herbaceous pesto for a pasta that tastes restaurant-worthy with minimal effort.

Tip: For extra depth, stir in a splash of lemon juice or a pinch of red pepper flakes before serving.

Conclusion

With 18 mouthwatering roasting pan recipes for any occasion, this roundup makes meal planning a breeze! Whether you’re hosting a holiday feast or whipping up a cozy weeknight dinner, there’s something here for everyone. Give these recipes a try, then let us know which ones you loved in the comments. Don’t forget to share your favorites on Pinterest—happy cooking!