Roasting is a cooking method . . .

Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting can cause caramelization or Maillard browning of the surface of the food. Now, most of us do our roasting in a conventional or convection oven. A low-temperature oven, 95 °C to 160 °C (200 °F to 325 °F), is best when cooking with large cuts of meat, turkey and whole chickens.
A high temperature roasting is to brown the outside of the food.
Warm oven 275°F is 140°C n 300°F is 150°C called Slow Cooking.
Moderate oven is 325°F is 170°C n 350°F is at 180°C.
Dry Roasting is a process by which heat is applied to dry foodstuffs without the use of oil or water. Roasting is a simple way to prepare meat and vegetables.
Roasting is different from steaming or braising because you don’t want to add moisture to the food. In roasting, the food is cooked from the outside in, and the heat surrounds the food.
Roasting is a good cooking method for large n tender cuts of beef, pork or lamb. It’s also a great way to cook poultry and fish. One can roast vegetables like the starchy root vegetables. You can roast firm fruits, like apples, pears and tomatoes,
also.
A SIMPLE ROASTED VEGETABLE RECIPE . . .
1O Baby Potatoes, cut in half n unpeeled,
1 Carrot, cut in large pieces,
1 Onion, cut in large pieces,
1 Green Pepper, cut in large pieces,
2 tbsp Olive oil or vegetable oil,
1 tbsp. chopped fresh cut Garlic,
1 tsp Dried Oregano,
Salt and Pepper powder to taste.
Wash the vegetables n cut potatoes, carrot, onion n pepper into 1 inch pieces. Toss vegetables with oil, garlic and herbs. Also add salt n pepper powder.
Preheat oven to 350 degrees F, 350°F is at 180°C.
Place vegetables on a very large piece of foil. Put in oven, until vegetables are tender.