Root Vegetable

Cook these irresistibly flavorful (and rich) potatoes along with a turkey or a roast, and though they will be done in about an hour, there’s no harm in letting them bake an extra 15 to 20 minutes. If you are worried about calories, use the low-fat evaporated milk alternative.

These crispy, flavorful potatoes, a tasty accompaniment to any meal, are simple and quick to prepare.

This is truly one of my favorite ways to cook tiny new potatoes. Sometimes when I buy a sack of potatoes, there will be a few larger ones, which I cut in half or in quarters to match the size of smaller 1- to 1 1/2-inch potatoes. No need to peel the potatoes, just scrub them.

Roast the potatoes along with hamburgers, steaks, pork chops, boneless chicken breasts, or any other meat you choose. I use the highest oven setting, and they are done in about 15 minutes. Roast the potatoes in the center of the oven if that’s all you are cooking. You can also roast three pans of potatoes at once, on evenly spaced oven racks if you’re cooking for a crowd. If you are roasting meat, place it on the center or upper rack and roast the potatoes on a lower rack.

When carrots are roasted, they develop a sweet flavor that thyme enhances. I serve these carrots with a beef pot roast and roasted potatoes.

Honey enhances the natural sweetness in rutabagas and parsnips. This is a perfect side dish for a holiday menu.

This basic, versatile recipe can be adapted to just about any vegetable depending on what you have on hand. While the oven preheats, prepare the vegetables. Serve with oven-grilled chicken breasts and steamed rice.

Caramelized onions, sweet and succulent, are so easy to prepare in the convection oven. They roast quickly and evenly to a golden caramel color. Serve them as a sandwich filling, a topping for croutons, or on top of grilled burgers. A mandoline makes easy work of slicing the onions.

A pan of these vegetables cooks easily along with chicken, Cornish game hens, or pork roast. Consider adding a dessert to the oven, too. All three items can be baked on separate racks. Place the vegetables in the center and the dessert on the bottom rack.

Both the beet greens and the root are favorite vegetables, making beets about the most edible of all vegetables. You can roast beets in the convection oven in less time than it takes to boil them, and you save a whole lot of mess, too!

Tandoori Chicken is a classic northern Indian dish. The word “tandoori” comes from the Hindi word “tandoor,” a tall, cylindrical clay oven originally used in northern India to cook meat dishes and bread. Here, we use a tandoori spice mixture as a marinade for salmon. Traditionalists might balk, but when I’m in a hurry, I use a store-bought tandoori spice mixture. In the convection oven, the salmon cooks quickly and is moist and mildly fragrant. A minty cucumber-yogurt sauce adds an authentic flavor.

Roast the tomatoes, peppers, and garlic right along with the meat loaf to make the sauce.

Not only is this sauce delicious with meat loaf, it also goes well with roasted chicken or salmon.

Roast a selection of seasonal vegetables right along with the chicken breasts to make a delicious meal. Turnips, carrots, onions, and potatoes are perfect for a winter evening.

Fragrant with garlic, lemon juice, and butter, this may just become a favorite. Soak up the tasty pan juices with crusty French bread.

You can double or triple this recipe, although you probably won’t need to increase the egg mixture until the recipe is quadrupled.

While the chicken roasts (it only takes about 30 minutes), prepare one of these sauces to dress it up, or simply serve with mashed potatoes and gravy prepared with the pan drippings.

This is a simple country-style roast chicken with a garlicky wine marinade. Roast small red or fingerling potatoes while the chicken cooks. Add them to the oven after the chicken has cooked for 15 minutes. You can even add a pan of popovers (page 191) to the oven. They will be done in about 1 hour.

This is definitely a special-occasion meal, but it is so easy to do, and you can “grill” it all year round! I like to use ridged cast-iron grill pans to do everything from hamburgers to tenderloin steaks. I preheat the pan in the oven using the regular bake setting. Once it’s preheated, I set the oven to convection roast or convection broil and use tongs to transfer the meat to the hot grill pan. Turn it over halfway through cooking to get grill marks on both sides. At the same time I bake thick-cut potatoes in a roasting pan on a lower oven rack. Add a simple green salad to the menu and serve with crusty bread.

Roasting red bell peppers is a snap in the convection oven because the heat can be so intense that the skin on the peppers chars without cooking the flesh. Pureed and thinned with chicken stock, they turn into a stunning and flavorful soup.