The simple cooking method that yields big flavor.
| |  | | The Simple Cooking Method That Yields Big Flavor | | | In addition to what you season your food with (salt, acid, herbs and spices), your food's flavor largely comes from how you cook. Roasting is a prime example of a simple method that yields a big impact. The benefit of roasting is two-fold. First, it harnesses one of the most important chemical reactions in all of cooking– the Maillard, or browning, reaction– which produces flavors that are unmatched by any other cooking method (case in point: no one craves boiled chicken the way they do a crisp, perfectly roasted potato). Second, it's a hands-off method of cooking which allows you to walk away from the kitchen while the oven does the work for you (yay).
The method is simple and once you master it, you too will be tossing all kinds of food into that 400 degree oven. Veggies like this spicy cauliflower, roasted carrots with feta, or classic brussels sprouts all make the perfect pair to a store-bought rotisserie chicken for a weeknight meal. Salmon, with its high fat content, becomes out of this world when roasted in the oven. And this recipe, which includes plantains and roasted pineapple, is an entire meal on a sheet pan. Try these cabbage "steaks" or roasted veggie and seitan tacos if you're looking for a not-boring meatless main.
Because roasting concentrates flavor, it's the absolute best method for preparing out-of-season produce. This is why I am a huge fan of roasted fruit this time of year, like strawberries or cherries. Try roasting your tomatoes before turning them into a quick sauce, and you'll be left utterly in love with your baking sheet. | | | | | | | | | | | | | | | | The Spruce Eats on YouTube | | | | | | | | | |
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