Roasting is one of my favorite cooking techniques. It’s a low maintenance prep, a quick clean up, and almost impossible to mess up. And the best part is that you can roast pretty much anything. Roasted apple anyone?
How to roast anything
Here are some basics guidelines for roasting, enjoy!
- Lightly coat the meat or veggie with oil and seasonings of choice (see some of my favorites in the table below) and place in roasting pan.
- Insert thermometer into thickest piece of meat (no need for thermometer with fruits and vegetables).
- Place pan in center of oven, and roast away!
- The food will keep cooking once removed from the oven so let it sit and finish cooking for a few minutes. With the meat products, use the leftover juice as a yummy sauce.
| Food | Spice | Cooking temp | Cooking time |
| Beef | Cumin seeds, coriander seeds, black peppercorns, salt, ground ginger | Bake at 325 degrees for 25 to 30 minutes for every pound | 25 to 30 minutes for every pound |
| Pork | Rosemary, thyme, basil, salt | Bake at 350 degrees | 60 minutes, until juices run clear |
| Lamb Chops | Rosemary, salt, black pepper, mint, thyme | Bake at 350 degrees | 20 minutes, until browned |
| Chicken | Rosemary, Sage, Salt, bay leaves, thyme | Bake at 400 degrees | 50 minutes, or when juices run clear |
| Fish | Salt, ground black pepper, thyme, dill, rosemary | Bake at 450 degrees | Thin fish: 6-8 minutes Thicker fish 15-16 minutes |
| Root Veggies | Sage, thyme, salt, ground pepper, rosemary, oregano | Bake at 450 degrees | Bake for 40 to 45 minutes |
| Fruit | Mint, parsley, cilantro, basil, lavender, salt | Bake at 350 degrees | Bake for 10 to15 minutes |