I am so excited to continue this series: How to Become a Better Cook. Welcome to the fifth (already?!) post in our series.
I’ve gotten such a great response from this program so far, and I love hearing how it’s helping you all get better in the kitchen! Don’t forget to let me know if there’s something you want to see but haven’t yet!
Today we’re back to cooking basics and we’re talking Roasting 101.
I know you might think I’m crazy for talking about roasting in the middle of the summer. But the truth is, if I’m not eating a salad for dinner lately, I’m making a roasted meal.
Roasting is so easy, and, with only three ingrediente it makes food taste sooo good.
What is Roasting?
Before we get too far, let’s start with a definition.
“Roasting” describes the process of cooking food uncovered at a high temperature, usually in the oven or over flames.
Usually roasted foods turn a gorgeous golden or coffee brown color after cooking.
Roasting vegetables is like caramelizing them in the oven, while roasting meats usually gives them a deliciously crispy outside and a tender, juicy inside.
When roasting anything, I almost always stick to these three ingredients:
- Whatever it is that I’m cooking
- Olive oil (just enough to coat the ingredient)
- Sea salt
This “formula” works for meats and vegetables, and you won’t believe how much flavor roasting using these simple ingredients brings out of your food!
How to Roast
- Preheat the oven to about 400 degrees F (this will differ depending on what you’re roasting and where you are, but this is generally good temperature to start with)
- Coat your ingredient(s) with olive oil
- Sprinkle sea salt all over it/them (generally about 1 teaspoon per pound)
- Spread in a cooking dish that gives it plenty of breathing room
- Roast until golden brown and cooked all the way through
|VEGETABLE||SPECIAL INSTRUCTIONS||ROAST TIME|
|Carrots or parsnips||Peel and slice, cube, or leave whole||25-35 minutes|
|Potatoes- sweet or white||Slice or cube and toss with olive oil, sea salt, and rosemary||35-45 minutes|
|Garlic||Cut the top off of a head of garlic to expose the tops of all the cloves. Nestle a few heads into a foil package and drizzle with olive oil||45-75 minutes (recommend 60-75 minutes!)|
|Artichokes||Cut 1 inch off the top and half of the stem. Drizzle with olive oil and wrap the artichoke and a few cloves of garlic in foil||60-75 minutes|
|Asparagus||Break off woody ends, drizzle with olive oil, and sprinkle with sea salt. Recommend drizzling with balsamic after roasting||15-25 minutes|
|Green beans||Cut off ends and toss with olive oil and sea salt. Recommend sprinkling with parmesan after roasting||25-35 minutes|
|Cauliflower or broccoli||Cut or break into florets and toss with olive oil and salt||25-35 minutes|
|Tomatoes||Slice or cube and drizzle with olive oil and sea salt (small tomatoes can be left whole)||20-30 minutes|
|Winter vegetables- squashes, beets, turnips, Brussels spouts||Peel and cut into 1 inch sized cubes, toss with olive oil and salt||30-45 minutes|
|MEAT||SPECIAL INSTRUCTIONS||ROAST TIME|
|Whole chicken||Rub skin and cavity with olive oil, sea salt, and black pepper||50-75 minutes|
|Chicken sections||Rub skin with olive oil and sea salt||45-60 minutes|
|Pork loin roast||Rub with olive oil, sprinkle with sea salt and chopped fresh rosemary||20-30 minutes|
|Pork shoulder roast||Rub with olive oil, sprinkle with sea salt and chopped fresh rosemary||Roast 45 minutes, then bake at 325 for 4 hours|
|Beef tenderloin roast||Sprinkle with sea salt, then sear in a pan for 3-5 minutes on each side before roasting||30-45 minutes, depending on size and desired doneness|
|Lamb roast||Sprinkle with sea salt, then sear in a pan for 3-5 minutes on each side before roasting||50-75 minutes, depending on size and desired doneness|
And try roasting meat and vegetables in the same dish for an easy one pot meal! My favorites are roasting a whole chicken on top of carrots and potatoes, and roasting chicken pieces on a baking sheet with cauliflower or asparagus.
No matter the season, roasting meat, vegetables, and even fruit is a is a great, easy, mostly hands-off way to get spectacularly delicious food every time!
Want Roasted Recipes?
- Roasted Garlic Spread
- Roasted Strawberry Vanilla “Milkshake”
- Roasted Cauliflower Hummus
- Roasted Peach Caprese Salad
- Paleo Cranberry & Beef Stuffed Acorn Squash
- How to Roast a Whole Chicken
- One Sheet Charred Meyer Lemon Roasted Chicken and Asparagus
- Thyme Roasted Chicken with Lemony Ricotta
- Tapenade Crusted Lamb Roast
Do you have a question about cooking or a recipe you’d like to see? Is there a recipe you’re trying to adapt for your diet? Let me know! I LOVE helping readers answer their questions and find recipes that work for them!
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