Roasting is most recommended for sturdy or root vegetables (potatoes, sweet potatoes, yam, carrots, cauliflower, asparagus, Brussels Sprouts), beet, large portion of meat, poultry, or whole fish.
Advantages
a) Good quality meat and poultry is tender when roasted
b) Meat juices from the joint are used for gravy
c) Use of energy and oven temperature can be controlled
d) Cooking can be observed (transparent oven doors)
e) Straightforward access, adjustment or removal of items
f) Continual basting with meat juices adds to a distinctive flavour
Roasting in the pan or grilling, better preserves the vitamins and minerals in meats, fish or chicken than roasting in the oven or boiling, due to heat, cooking time and loss of nutrients.
Roasting in an open pan allows vegetables to caramelize and develop a deep sweet flavor. Cauliflower and Brussels Sprouts taste great when roasted in an open pan,
Roasting
method of cooking
