Heat
How to roast meat and vegetables
Cook food uncovered in a hot oven so the outside browns while the inside cooks through.
Step by step
- Heat the oven fully before the food goes in, usually 400 to 450°F for vegetables.
- Toss vegetables with oil and salt; dry and season meat.
- Spread everything out on a sheet pan or in a roasting pan with room around each piece.
- Roast, turning vegetables once halfway, until browned at the edges.
- For meat, check the center with a thermometer.
How you know it's done
Vegetables are browned at the edges and tender in the middle; meat reaches its safe temperature.
Common mistakes
- Crowding the pan, which steams food instead of browning it.
- Uneven pieces that finish at different times.
Simmerbee recipes that use it (21)
- Crispy Parmesan Lemon Roasted Broccoli
- Cumin Lime Roasted Carrots
- Extra-Crispy Garlic Rosemary Roasted Potatoes
- Garlic Herb Roast Turkey Breast
- Garlic Mustard Herb Pork Loin Roast
- Garlic Sesame Roasted Broccoli
- Greek-Style Lemon Oregano Roasted Potatoes
- Herb Butter Roast Chicken
- Herb-Butter Roast Turkey
- Herb-Crusted Prime Rib Roast
- Herb-Crusted Roasted Pork Tenderloin
- Honey Thyme Roasted Carrots
- Lemon-Herb Roast Leg of Lamb
- Mediterranean Quinoa Stuffed Peppers with Feta
- Oven-Roasted Jerk-Inspired Chicken
- Roasted Beef Bone Stock
- Roasted Sweet Potato and Black Bean Tacos
- Sheet-Pan Chicken Shawarma with Garlic Yogurt Sauce
- Sheet-Pan Honey Mustard Chicken with Potatoes and Green Beans
- Sheet-Pan Smoked Sausage, Potatoes and Vegetables
- Spatchcocked Lemon Pepper Chicken
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I roast?”