Roasting is a preferred method of cooking for most poultry, and certain cuts of beef, pork, or lamb.
Assemble whichever meat you have chosen, along with potatoes and fresh seasonal vegetables.
If you are unsure how to cook such a large meal or the meat in question, consult with a butcher, and buy a recommended piece of meat from them, taking note of any special cooking instructions and the length of time required.
Make sure to use good quality cooking oil in a large oven dish: vegetable oil or olive oil.
While the meat is in the oven, cooking slowly at its correct temperature, this is the time to cut and prepare the potatoes for roasting. A worthwhile tip when preparing to roast potatoes is that by par boiling them, the roasting time is reduced, and they can have a fluffier, slightly bashed consistency, rather than hard, over roasted and tough. Par boiling potatoes need only take 10 to 15 minutes at the most, and then the water can be drained from the pan, or better still, set aside to boil the vegetables in.
The potatoes should only be added to the meat or in a separate roasting dish in the oven, about 40 minutes before the roast meat is expected to be fully cooked and ready. Most vegetables only need to be cooked for a short time, generally around 10 minutes, so time should be taken to fully prepare for all the cooking stages of this dinner.
Roasting vegetables can be a satisfying, healthful way to create a hearty meal. Roasting gives vegetables a richer, sweeter flavour. Some vegetables, such as potatoes, zucchini, pumpkin, turnips, parsnips, cauliflower, asparagus, squash, and peppers lend themselves to roasting as well. Roasted chestnuts are also a popular snack in winter.
You can also vary them according to season – celeriac, butternut squash, sweet potatoes and shallots all work equally well. Place the vegetables in a roasting pan that is large enough but not crowded. Overcrowding steams vegetables and leaves them limp rather than tender. They should be basted occasionally while cooking, with broth or juice (orange or apple), and stirred gently.
Combine a variety of seasonal vegetables i.e., corn, onions, peppers, Brussels sprouts, tomatoes, garlic, eggplant, zucchini and summer squash. You can also add root vegetables like potatoes, sweet potatoes, carrots, turnips and rutabagas.