If you’re like most people, roasting a bird or a big hunk of meat is something you would only do on a weekend or holiday. If I gave you a few options for roasting any day of the week, would you consider this alternative to the stove-top dinner? I’m not sure why I’m playing advocate to this method of cooking things in a vessel at high heat with all those caramelized drippings pooling and the homey aromas wafting all through the house. I just love it , I guess that’s why. 

 

 

The 20 minute roast

 

If you have a limited time available I suggest roasting a pork tenderloin which takes a whopping twenty minutes to cook, including the searing time in the skillet to brown the outside. Pork is very versatile and lean and I like to cook it, depending on my mood, either with Asian, French or Canadian ingredients. To go Asian, I use grated ginger, tamari and hot chilies. For a French preparation, I use fresh thyme, chopped garlic and Dijon mustard. For a Canadian classic pork combination, I use fresh chopped sage, maple syrup and granny smith apples with bacon. 

 

 

The 30 minute roast

 

Who says that you have to roast meat?  Maybe when you roast vegetables you can’t technically call it a roast, but you are still taking advantage of the roasting process and capturing all those intense flavours in the pan. Try an easy sweet potato and fennel roast in slathered in peppery extra virgin olive oil with fresh rosemary , ground allspice and smoked paprika .          

 

The 40 minute roast

 

If you have a bit more time and you’ve never made Cornish hens, outside of special holidays, you will not believe how easy they are to cook and how moist and delicious they taste. I simply rub them with my favourite herbs, place a few cloves of whole garlic in the cavity along with some salt and pepper and make a quick dried apricot and cranberry compote . They are yummy.

 

The 60 minute roast

 

The beauty of the roast, in general, is that you put your favourite meat or vegetable in a big roasting pan and pop it in the oven and then  the oven does all the work. It’s all passive. I have pulled off numerous roasted chickens on weeknights, so I’m suggesting you try it. Besides, the pan drippings and leftover bits make great leftover pasta the day after.   So in a way, you already have a head start on a second dish.                     

 

 Here are a few options for roasts , depending on how much time you are available to roast. 

Moroccan spiced leg of lamb 

My Favourite Roast Chicken