Reasons to roast - Georgia Chan Downard

Flavor, ease, healthfulness-these are just a few of the reasons to roast. Whether it's turkey or beef for the holiday table, or fish, vegetables or even fruit for the fast everyday meals, the results are always succulent. Roasted meat gets a tasty, browned crust, while fish becomes incomparably moist, ready in just a few minutes. Vegetables take on fuller, more concentrated flavors. Fruits develop complex overtones. And the most you have to do is occasionally stir. Recipes include: --Asian Honey-Roasted Peanuts --Roasted Shrimp in Lemony Garlic Butter --Roasted Cornish Game Hens with Gingered Orange Glaze --Roasted Onion and Leek Soup --Roasted Asparagus with Parmesan --Prime Rib of Beef with Shiitake Mushroom Sauce --Roasted Potato Cakes --Roasted Butterflied Leg of Lamb with English Mint Sauce --Roasted Portobello Mushroom and Arugula Salad --Roasted Pineapple