Here at Equal Parts, we tend to shy away from favoritism when it comes to ingredients, dishes, and cooking techniques. But if hard pressed to choose, roasting would be among our go-to, all time favorite means of cooking. With a low-maintenance approach that makes all food crispy and delicious, what’s not to love?
Dry heat is your low-maintenance friend for large cuts of meat and dense vegetables.
Roasting uses “dry heat” to surround and evenly cook ingredients from all sides. This technique will keep the inside of your ingredients moist and tender while forming a browned or caramelized exterior. It’s ideal for large cuts of meat (like this crispy harissa chicken) and dense, low-moisture content vegetables like squash, potatoes, and Brussels sprouts.
Since it requires so little attention once it’s in the oven, we like loading ingredients into our Essential Pan or Baking Sheet, seasoning generously, and picking up a book or tidying up our spaces while our food cooks.
Roasting is not one-size-fits-all.
You’ll want to tailor the temperature and cook time to best suit your ingredients. Here are our three go-to methods.
1. Crispy Roasted Vegetables
Make sure to slice vegetables into even sizes with your Chef's Knife to ensure uniform cooking. Spread them out evenly in your pan or baking sheet, so they brown and don’t steam. Crowding can reduce the delicious caramelization that we love.
With your oven set to 425ºF, here are the cook times for different families of vegetables, depending on the size of the cut:
- 10-20 minutes: soft vegetables (zucchini, summer squash, bell peppers), thin vegetables (green beans, asparagus)
- 15-25 minutes: cruciferous vegetables (Brussels sprouts, cauliflower, broccoli)
- 30-45 minutes: root vegetables (carrots, potatoes, beets), thick-cut onions
- 35-60 minutes: winter squash (delicata, butternut, acorn)
2. Ultra-Tender Slow Roast
For the juiciest, fall-off-the-bone proteins, a slow roast is the way to go. Set your oven to a lower temperature (usually 275-325ºF) and have patience as your ingredients cook for a longer period of time in an Essential Pan or baking sheet. A slow-roasted chicken will take about 3 hours, but every minute is worth it for the crispy and tender result.
3. The Chef-Favorite Pan Roast
Pan-roasting is a chef-favorite mash-up between sautéing and roasting. First, start browning your dish on the stovetop with a quick sear, and then transfer it to the oven. This is an excellent technique for coaxing the maximum amount of texture from proteins because the initial sear locks in tenderness and lets a delicious, savory crust form while the oven roast cooks the ingredient through. For this technique, all you need is an oven-safe pan, like our Essential Pan, or Fry Pan, for smaller dishes and sides.