How to Roast

By Kristen Mccaffrey on

Roasting is one of my favorite ways to cook because once your prepare the ingredients and throw them in the oven, you are done. No stirring, tending, flipping, you simply just let it work its magic and in time have a delicious meal. If you are someone who likes one pot meals, roasting is the perfect technique for you. Also, roasting is a great way to infuse deep flavors since the cooking time is long, without needing lots of extra fat or calories.

What You Need:

  • Heavy duty roasting pan
  • A rack that fits in the roasting pan
  • A meat thermometer

What Should I Roast

You actually can roast just about any meat or vegetable but certain ones lend themselves to roasting more than others. Whole chickens, turkeys, and hams are great to roast, as are large cuts of beef or pork tenderloin which will stay moist while roasting. Individual boneless chicken or pork chops can easily dry out, but bone-in, skin on chicken can be delicious when roasted. Typically people roast heartier vegetables like squash, potatoes, carrots, onions, brussel spouts, and sturdy green (like Kale). You can roast other vegetables you just need to be careful they don’t dry out.

Preparing and Cooking a Roasted Dish

Usually when something is roasted it is cooked at a lower temperature to make sure it doesn’t burn or dry up. This can range between 250 and 350 degree. Typically to prepare a roasted dish, you will want to put your vegetables on the bottom of the roasting pan, season your protein with a rub or marinade, and then just let it cook low and slow until it reaches the right internal temperature for that protein. Don’t be afraid to layer fresh herbs with your vegetables or wheels of lemon to create a delicious flavor without additional calories.

Letting the Food Rest After Roasting

One important step to roasting is to let the food rest after you take it out of the oven for 10-20 minutes. This also the juices to reconstitute in the meat and ensures it won’t be dry. When you cut into a roast too soon, the juices run out and the meat ends up dry.

On How to Roast
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