A simple, delicious baked roast is so easy to prepare and makes a stand out dish on the holiday table. The result of slow cooking is always tender and juicy whether it’s meat, poultry or fish. Here are five holiday roast recipes to choose from including one vegetarian for a meat-free holiday dinner.

Lemon-Sage Roast Turkey Breast

Serves 8

1 open palm = 1 yellow light

Ingredients

3 tablespoons fresh sage, chopped

1 tablespoon fresh thyme, chopped

Zest of 1 lemon

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon olive oil

2lb boneless, skinless turkey breast

1 ½ cup low sodium chicken broth

6 cloves garlic, unpeeled

2 tablespoons fresh lemon juice

 

Directions

Preheat the oven to 400 degrees with a rack placed in the middle. Combine sage, thyme, lemon zest, salt, pepper and olive oil in a small bowl. Mix well and spread all over the turkey.

Place turkey in a small roasting pan, pour ¾ cup broth around the turkey, add garlic clove and roast uncovered basting the turkey every 15 minutes for 45 minutes or until turkey reaches an internal temperature of 165 degrees. Transfer to a cutting board, cover loosely with foil and let rest 10 – 15 minutes.

Meanwhile, remove garlic from the pan and put the cloves from the peels. Place in roasting pan with turkey drippings on the stove over high heat. Add the rest of the chicken broth and lemon juice. Bring to a boil until reduced and thickened, about 3 minutes. Pour into a blender and pulse to emulsify and puree garlic. Slice the turkey and serve on a platter with gravy.

 

Classic Roast Chicken

Serves 8

1 open palm slice of chicken = 1 yellow light

1 cupped palm of vegetables = 1 green light

Ingredients

5 lb whole chicken

Kosher salt

Freshly ground pepper

1 large bunch thyme

1 lemon, halved

1 head garlic, cut in half crosswise

1 large onion, thickly sliced

4 carrots cut into 2-inch chunks

1 bulb fennel, tops removed, cut into wedges

1 tablespoon olive oil

 

Directions

Preheat the oven to 425 degrees with a rack placed in the middle. Remove the giblets from the chicken and rinse the inside. Pat the outside dry and generously salt and pepper the inside of the chicken. Stuff the cavity with thyme, lemon, and garlic. Sprinkle the outside with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onion, carrots, and fennel in the roasting pan. Toss with salt and pepper, thyme and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. 

Roast the chicken for 1 ½ hours or until the juices run clear and it reaches an internal temperature of 165 degrees. Move the chicken and vegetables to a platter, cover loosely with foil and let sit for about 20 minutes. Slice the chicken and serve with veggies.

 

Garlic and Herb Roast Pork Tenderloin

Serves 4

1 open palm = 1 yellow light

Ingredients

1 ½ lb pork tenderloin

1 tablespoon olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon Italian seasoning

1 teaspoon garlic powder

 

Directions

Preheat the oven to 400 degrees with a rack placed in the middle. Trim pork of any fat and pat dry with a paper towel. Pierce pork with a fork and rub with olive oil. Combine seasoning in a small bowl and rub all over the pork. 

Spray a large saute pan with nonfat cooking oil and heat over medium-high. Add the pork and sear on all sides until golden brown. Place in oven and roast for 15 minutes or until the internal temperature is 150 degrees. Place on a cutting board and loosely cover with foil for 10 minutes. Slice and serve.

 

Simple Roasted Salmon

Serves 6

1 open palm = 1 yellow light

Ingredients

3 lb skin-on salmon fillets

½ teaspoon salt 

Freshly ground black pepper

¼ cup low sodium chicken broth

Lemon wedges, to serve

 

Directions

Preheat the oven to 425 degrees with a rack placed in the middle. Spray a 13 x 9” baking dish with nonfat cooking oil. Pat salmon dry and rub with salt and pepper. Place the salmon in the baking dish. Pour chicken broth over the salmon and place in the oven, uncovered.

Roast for 15 – 20 minutes. Salmon is done when easily flakes with a fork. Move to a platter and serve with lemon wedges. 

 

Vegetarian Portobello Pot Roast

Serves 6

1 cupped palm = 1 green light

Ingredients

1 lb parsnips, peeled and cut into bite-sized pieces

1 lb baby bella mushrooms, halved

2 large carrots, peeled and cut into bite-sized pieces

1 cup onions, chopped

4 cloves garlic peeled and minced

3 sprigs fresh thyme

3 1/3 cups vegetable broth, divided

3 tablespoons tomato paste

2 tablespoons soy sauce

2 tablespoons cornstarch

Kosher salt

Freshly ground black pepper

¼ cup fresh parsley, chopped, for serving

 

Directions

Add parsnips, mushrooms, carrots, onion, garlic, thyme, 3 cups vegetable broth, tomato paste, and soy sauce to a slow cooker and toss to combine. Cook on high for 4 hours. 

After the vegetables are done, in a separate bowl whisk ½ cup vegetable broth and cornstarch until well combined. Stir into vegetable mixture and cook another 5 minutes. Serve immediately garnished with parsley.