Roasting 1 article

Roasting uses dry oven heat, usually at moderate to high temperatures, to brown the surface of foods while cooking them through. Vegetables, root crops, chicken, fish, and sheet-pan meals all use the method effectively because exposed surfaces can caramelize and brown. Oil amount, food size, pan crowding, temperature, and time determine the result, so roasting should be compared with baking or other methods using the same ingredient and desired texture.