Roasting

Roasting is a cooking technique that involves cooking food, typically meat or vegetables, in an oven or another cooking appliance using dry heat.

Unlike baking, roasting involves cooking at a higher temperature to create a crispy, caramelized exterior while retaining moisture inside. This is achieved by placing the food on a roasting pan and cooking it uncovered, allowing the heat to circulate around the food.

Roasting is often used for large cuts of meat, such as turkey, beef or pork, and also for vegetables such as potatoes, carrots, and Brussels sprouts. To ensure even cooking, the food is typically basted with juices or oil throughout the cooking process.