Add Flavor with Roasting

If you are looking for an easy way to add flavor to your dishes that does not require constant supervision, then roasting is a great cooking option. Roasting uses dry, indirect heat, usually from an oven, to completely surround and cook the food. Undergoing a process called the Maillard reaction, roasting adds flavor to foods by giving them a sweet, caramelized flavor and a toasty brown color.

Some of the best foods to roast include beef, pork, fish, poultry, and vegetables. Sometimes, you may see roasting vegetables referred to as baking. Roasting temperatures include the following: vegetables at 375 degrees F or higher, small meat at 400 degrees F or higher, and large meat at 250 degrees F to 375 degrees F for a longer period of time.

The middle rack is the ideal place to roast your food. Toss vegetables with oil or butter before placing them in the oven uncovered. For meat, brush oil or butter on the outside of the meat and place uncovered in the oven. Times for roasting will vary depending on the size of the food. Roasted vegetables should be softened with good color. Roasted meats should reach the correct safe internal temperatures.

Roasting is a great cooking skill to have on hand that adds great texture, color, and flavor all at one time.

Source: Janet Mullins, Extension Specialist for Nutrition and Health; Claire Crosby, Human Nutrition Student

Social media post: Add sweet, caramelized flavor to all kinds of foods by roasting them. This cooking method is easy because it doesn’t require constant supervision. Find out more at your local Extension office.