How to Cook: Roasting

By Nutritional Weight & Wellness Staff
December 21, 2025

Picture this: you open the refrigerator and stare blankly, desperate for any idea how you are going to get dinner on the table tonight. The choices are slim, and none of them appeal to you. Or maybe you look at the whole chicken you bought and wonder if it will get the best of you, like it did the last time when you accidentally overcooked it.

Maybe you Googled "How Do I Roast" and landed here with us? We are glad you did. You' learn simple steps for a roast chicken, roast pork tenderloin, and easy steps for roasted vegetables (like those baby carrots your family likes!).

What is Roasting?

Roasting refers to cooking in a dry-heat environment, most commonly a hot oven, but it can be done on a grill, too. You might also think of baking when you think of roasting.  Baking typically refers to breads and desserts, but the terms can be interchangeable. This type of cooking tends to retain the most vitamins and minerals, and brings out the flavor in meats and vegetables. 

What Are The Steps Of Roasting?

Roasting is a straightforward cooking method that uses dry heat to cook food evenly and develop rich flavors. Here are the essential steps to roasting successfully:

1. Preheat the Oven: Always start by preheating your oven to the desired temperature. This ensures even cooking and helps develop a nice crust or caramelization on your food.

2. Prepare the Food: Whether roasting meat or vegetables, prepare by trimming, peeling, and cutting into uniform pieces to ensure even cooking. Pat meat dry to help achieve a golden brown crust.

3. Seasoning: Season your food generously with salt, pepper, and any desired herbs or spices. For meats, kosher salt is ideal as it helps draw out moisture and enhances flavor.

4. Add Fat: Toss vegetables with olive oil or another suitable fat to promote even cooking and enhance flavor. For meats, you can rub with oil or butter to help browning. See below about oils & smoke points.

5. Arrange Properly: Place food on a roasting pan, baking sheet, or rack. Make sure items are spaced out in a single layer to allow hot air to circulate and avoid steaming.

6. Roast at the Right Temperature: Use a hot oven (typically between 375°F and 425°F) depending on the food type and desired doneness. Higher heat helps develop a crispy exterior.

7. Monitor Cooking: Use a meat thermometer inserted into the thickest part of the meat to check for the desired internal temperature. For vegetables, roast until tender and golden brown.

8. Turn or Stir: Flip or stir vegetables and occasionally baste meats during roasting to ensure even browning, cooking, and maximum flavor.

9. Rest the Roast: After roasting, let meat rest covered loosely with aluminum foil for 15 to 30 minutes. This allows juices to redistribute, resulting in moist, tender meat.

10. Serve: Slice and serve immediately for best flavor and texture.

How Do I Roast Meat

If you are new to roasting meat, roast chicken is a great way to start. Have you ever roasted a chicken? Let us teach you how.

How To Roast Chicken

Roasting a whole chicken is a flavorful and cost-effective way to cook dinner. Try cooking two chickens if you have the room, and either use the leftovers during the week or freeze them for later. Here is our favorite roast chicken recipe:

Ingredients:

• 1 (4-5 pound) whole chicken, neck and giblets removed (save them to make your own broth)

• 4 Tbsp butter at room temperature

• 1-2 Tbsp dried herbs blend such as Italian seasoning, herbs de provence, or poultry blend

• ½ tsp salt ¼ tsp ground black pepper

 

 Directions:

1. Preheat the oven to 425°F.

2. Using your fingers, mix the butter, herbs, salt, and pepper together.

3. Pat chicken dry with a paper towel. Using your fingers, separate the skin from the meat, creating a space between them on the breast and near the thighs. Spread the butter under the skin, and all over the bird.  Feel free to season the outside and inside of the cavity with extra salt and pepper.

4. Tie the legs together with kitchen twine (NOT YARN) to help the chicken keep its shape and cook more evenly.

5. Place on a rack in a roasting pan or in a 9X13” baking dish, breast side up. Using a wire rack in the roasting pan allows the heat to to cook evenly around the meat and let's the fat drip off the bird.

6. Roast 25 to 30 minutes. Remove from the oven and baste with juices in the pan.

7. Return to oven, turn oven temperature to 375°F and roast another 30 to 40 minutes, basting once or twice, until juices run clear when a knife is pierced into a thigh or a meat thermometer in the breast reaches 165°F.

8. Cover with foil and let rest 30-45 minutes before carving. This allows the juices to cool inside and keep the meat moist. We promise the meat will still be hot when you serve it.

9. While the chicken rests, pop your chosen vegetables into the oven.  You can even use some of the cooking liquid from the chicken to roast them.

How To Roast Pork Tenderloin

Need dinner on the table in under 45 minutes?  Try this roast pork tenderloin recipe (smaller than a pork loin). Serve it with roast vegetables and butter or a side salad for a fast weeknight dinner. Serves 3-5.

Ingredients:

• 1 (1-1.5 pound) pork tenderloin

• 1 tsp sea salt ½ tsp ground black pepper

• 1-2 Tbsp spices or herbs-optional (Chinese 5 Spice, Garam Masala, chili powder)

• 2-3 Tbsp butter, lard, ghee, coconut oil

Directions:

1. Preheat oven to 400°F

2. Place a large skillet or rimmed sheet pan in the oven with the butter, lard, coconut oil or ghee.

3. Season the tenderloin with salt and pepper and any chosen spices/herbs.

4. Remove the skillet from the oven and swirl the fat around. Place the tenderloin in it.  If the meat is too long, just bend the ends to make them fit.

5. Place the skillet back in the oven and roast for 10 minutes, flip the meat and continue roasting another 10 minutes, or until the internal temperature is 140-145°F. At this temperature your meat will still be a bit pink, but it won't be dry; and it's perfectly safe.

6. Remove from the oven and let rest 5-10 minutes.

7. Slice and serve.

How To Roast Vegetables

Roasting vegetables helps concentrate their flavors and makes them taste incredible. The keys to perfectly roasted vegetables are using enough fat and cooking at an appropriate temperature for the vegetables you have chosen. Since roasting is a form of indirect heat, you can cook at a higher temperature compared to direct heat sources such as sautéing.

Choosing the Right Fat:

Cooking at a temperature above a fat's specific smoke point (when it starts to burn) damages that fat. Olive oil smokes between 350-375°F but will not start to smoke in an oven until about 400°F. If you plan to roast vegetables above an oven temperature of 375°F, we recommend using solid fats like butter, coconut oil, organic lard, or ghee, as these resist burning better.

For more info about choosing oils: 5 Healthy Cooking Oils to Choose.

Flavor Boost Tips for Roasted Vegetables:

For an easy flavor boost, toss your vegetables with smoked paprika, onion powder, or garlic powder before roasting. Alternatively, roasting with fresh herbs like fresh rosemary, thyme, or fresh garlic cloves adds a wonderful aroma and depth of flavor, taking your roasted veggies to the next level.

How to Know When Vegetables Are Done Roasting

Cooking times vary depending on the size of the vegetable pieces and your texture preference. For crunchier vegetables, cook for a shorter time; for softer vegetables, roast longer. Generally, vegetables are done when they are tender and caramelized, with crispy, charred edges.

General Roasting Times and Temperatures for Vegetables:

• Asparagus, Green Beans: 375-400°F, in olive oil or butter, 15-30 minutes

• Summer Squash (like Zucchini & Yellow Squash), Eggplant, Bell Peppers, Tomatoes: 375-400°F, in olive oil or butter, 20-40 minutes

• Winter Squash (Butternut Squash, Acorn Squash), Halved with Seeds Removed: 350°F, coat with olive oil, cook cut side up for 60-90 minutes until tender

• Sweet Potato, White Potato, Cubed Winter Squash: 375-425°F, in butter, olive oil, or coconut oil, 20-40 minutes

• Cauliflower, Broccoli, Brussels Sprouts: 425°F, in bacon grease, lard, or ghee, 30-45 minutes

• Root Vegetables (Carrots, Beets, Parsnips, Rutabaga, Turnips): 425°F, in coconut oil, lard, or ghee, 25-45 minutes

Roasting Green Beans: A Simple Recipe

1. Preheat oven to 375°F.

2. Toss 1 pound of fresh green beans with 2-3 tablespoons olive oil.

3. Spread in a single layer on a rimmed baking sheet.

4. Season with salt and black pepper.

5. Roast for 10 minutes, stir, then roast for another 10-15 minutes or until desired tenderness.

 

Roasting Vegetables in Bacon Grease for Extra Flavor

1. Preheat oven to 425°F.

2. Place 2-4 tablespoons of bacon grease or 2-4 slices of bacon on a baking sheet or in a 9x13” baking dish. Put it in the oven while preheating to melt the fat.

3. Toss 1 pound of chopped broccoli or halved Brussels sprouts with the melted bacon fat. Season with salt and pepper.

4. Roast for 15 minutes, stir, then continue roasting for another 15-20 minutes.

Storage Tip

You can keep leftover roasted vegetables in an airtight container in the fridge for up to 5 days, making them perfect for meal prepping and ready-to-go sides throughout the week.

If you’re new to cooking or don’t feel like you have great skills in the kitchen, roasting meat or veggies is super easy, and almost fail proof.  In the words of Julia Child, “you must have the courage of your convictions!”

For more delicious roasting recipes, check out these links:

 

• Sheet Pan Asian Salmon
• Crunchy Kale Chips
• Sweet Potato Wedges

 

For more from our "How To Cook Series:

• How to Cook: Sautéed Meats
• How to Cook: Sautéing Vegetables
• How to Cook: Stir-Fry
• How to Cook: Braising
• How to Cook: Poaching
• How to Cook: Grilling
• 11 Slow Cooker Tips For Healthy Eating