Tips & Techniques: Roasting

To roast means simply to cook food in a contained environment of dry heat. To understand the details behind this process, think back to that fifth grade science class... Roasting involves the three C's: convection, conduction, and caramelization. Convection transfers the heat to the ingredient's surface, the heat enters the foods via conduction, then the outer food surface dehydrates and browns, or caramelizes. Voila! You've roasted!


Though meats and poultry are commonly the target of roasting, vegetables are also fantastic when this cooking method is applied. Roasting causes veggies' water to evaporate. This, in turn, concentrates the remaining flavors in the vegetables. Once their natural sugars are caramelized, the vegetables are left with a sweet, rich flavor. Most veggies become more crisp in texture once roasted making them even more pleasing to the palate.

Enjoy that sweet, smoky flavor in our Roasted Sweet Potato & Kale Salad with Cranberries, then go ahead and be boasting about your roasting!