Roast + Diabetic recipes (16)

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Apple, Beetroot and Avocado Salad

Recipe by: Barrett

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A lovely apple vinaigrette makes the fresh beetroot, avocado and apples in this gorgeous salad come alive. This is a fun salad to serve guests arranged and layered on serving plates.

Healthy Roast Chicken

Recipe by: YummyStepford

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Gorgeous roast chicken and vegetables with all the taste but healthier!

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Mediterranean marinated salad

Recipe by: Azmina Govindji

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Inspired by Mediterranean cooking methods, this salad of roasted vegetables has a rich flavour cut by a piquant dressing. It is one of those any-time salads – ideal for a healthy mid-week meal with lots of crusty bread, some pasta or couscous; good as a dinner-party starter; or delicious with grilled fish, poultry or meat.

Moist Garlic Roasted Chicken

Recipe by: Helen H

Reviews(4)

Chicken wrapped in greaseproof paper to trap all the wonderful juices - keeps beautifully moist!

Mustardy beef fillet salad

Recipe by: Azmina Govindji

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Lean roasted fillet of beef makes a very special salad for entertaining. Here it is combined with new potatoes and green vegetables and tossed in a mustard-flavoured vinaigrette. It's best to chill this salad for 15 minutes or so before serving.

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Parma-Wrapped Roasted Chicken with Mediterranean Vegetables

Recipe by: BettyBoothroyd

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The simplest, most delicious chicken recipe I know - anyone can make it! Roast a few extra whole garlic cloves to spread on crusty bread as a great starter to this meal.

Pork loin stuffed with winter fruits

Recipe by: Rachel Warren Chadd

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Pork has an undeserved reputation for being fatty. Modern breeding and butchery techniques mean that many cuts are now extremely lean.

Roast herb and garlic chicken

Recipe by: Azmina Govindji

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Rather than rubbing butter over a bird before roasting, here a paste of fresh herbs and fromage frais is pushed under the skin. This keeps the roasting chicken beautifully moist as well as adding a wonderful flavour. The pan juices are used to make a simple sauce.

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Roast root vegetables with herbs

Recipe by: Azmina Govindji

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Use this recipe as a basic guide for roasting single vegetables, such as potatoes or parsnips, as well as for a superb dish of mixed roots. Serve them in generous quantities with roast poultry or meat, but also remember that they are delicious with vegetarian main dishes and with lightly baked fish.

Roast turkey breast with garlic sauce

Recipe by: Rachel Warren Chadd

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The white breast meat of turkey is exceptionally low in fat and cholesterol.

Roast vegetable and bean stew

Recipe by: Azmina Govindji

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This easy, one-pot dish of root vegetables and pinto beans makes a nourishing winter main course, and needs no accompaniments. It's particularly enjoyable with a glass of dry cider or apple juice.

Roasted Asparagus with Crispy Parmesan

Recipe by: Kimber

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Can be served as either a side or a warm starter. Indulge with the finest balsamic vinegar you can find, and enjoy!

Roasted pepper salad

Recipe by: Azmina Govindji

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This colourful salad makes a tasty accompaniment to seafood, chicken or lamb, or it can be served as part of a Mediterranean starter selection, with ciabatta bread or baguette. Peppers are an excellent source of vitamin C, and when roasted they still retain substantial amounts of this important vitamin.

Roasted Root Vegetable Soup with Thyme

Recipe by: liam

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I can't get enough of this soup, so you will nearly always find it on one of my menus. It's so simple to make and is ready in an hour (Don't roast the veg, just add to the water and boil instead and it's ready in half an hour). Why would anyone ever make a packet soup again after learning just how easy it is to make your own. I love this with Hot Honey and Rosemary Soda Bread (see my recipe on this website) thats fresh from the oven dripping with Country butter. Yum!!!

Savoury Roasted Root Vegetables

Recipe by: mgoblue1

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Beetroot was my sworn enemy until I tried it like this; it's a great way to use any root vegetables. I think the beetroot adds a beautiful red colour to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnip, swede or any similar vegetable; be creative!