Roasting browns and caramelizes the surface of food, producing complex flavors, and is often the best method for cooking prime cuts of meat and vegetables.
Whole chicken is often roasted, while cut parts, such as chicken breasts, thighs and drumsticks are typically baked. Try this recipe for roasted chicken that infuses the poultry with lemon and thyme.
This slow-roasted pork shoulder uses a lower temperature for a longer period to produce tender, juicy slices.
Brussels sprouts are roasted to soften them and lightly char surfaces, adding a smoky flavor to this complex salad.
Roasting brings out the caramelized flavors and crisp edges of these garlicky potatoes.
Use high heat roasting to soften the centers and char the edges of these mixed vegetables that are finished with a bright, tangy balsamic glaze.