What is roasting?
Roasting is cooking food with dry oven heat, usually at 400°F (200°C) or higher, so the outside browns and caramelizes while the inside turns tender.
Why it works
The dry heat of an oven pulls moisture from the surface, so the outside can rise above 300°F (150°C) and brown through the Maillard reaction and caramelization. Vegetables soften inside while their natural sugars sweeten. A single layer with room between pieces lets moisture escape instead of steaming the food.
How to do it
Common mistakes
- Crowding the pan, which makes the food steam and turn soft and pale.
- Roasting before the oven is fully hot, which gives limp results.
- Using too little oil, which gives dry, leathery surfaces.
Questions about roasting
What temperature should I roast vegetables at?
Use 400 to 450°F (200 to 230°C) for most vegetables. High heat gives browning before they turn mushy.
What is the difference between roasting and baking?
They are the same dry-heat process. We usually say roasting for meat and vegetables and baking for bread and sweets.
Why are my roasted vegetables soggy?
The pan was crowded or the oven was too cool, so they steamed. Use more space and higher heat.
Potato
Carrot
Olive oil
