We often associate roasting with meats. We can also roast vegetables. Roasting uses dry heat in an enclosed space, an oven or a covered stovetop dish. The heat causes the surfaces of the food to brown, bringing intense flavor. Seasonings add even more flavor. A good meat roast retains the natural juices of the meat, while allowing fats to drip down and out of the picture.
It is best to roast large cuts of meat at relatively low temperatures (200 °F to 325 °F) for several hours. This process keeps the moisture in and the result nice and tender. Smaller cuts of meat like steaks do well at higher temperatures (400 °F) with a shorter roasting time. Some recipes call for a short period of high heat followed by a longer and cooler slow roast. In any of these cases, a good insertion roasting thermometer helps bring the roast out at a perfect internal temperature, properly done but not dried out and overdone.
Certain vegetables do particularly well when roasted, often in combination with each other: potatoes, turnips, cauliflower, parsnips, zucchini, squash, pumpkin, asparagus and any form of pepper, bell or hot. A good technique is to combine olive oil with lemon juice, salt and freshly ground black pepper in a bowl and toss the vegetables in the mixture before laying them out on the roasting pan. Vegetables should roast at high heat (450 °F) for 30 to 40 minutes. You can stir a few times during the roast period. If combining vegetables of uneven size, give the larger pieces a head start before adding the smaller pieces.