Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 300 °F from an open flame, oven, or other heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece.[1]Meats and most root and bulb vegetables can be roasted.