For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for … See more

Before the invention and widespread use of stoves, food was primarily cooked over open flames from a hearth. To roast meat, racks with skewers, or, if accessible, complicated gear … See more

Roasting fish is done with whole fish, and will work well with snapper, or any medium-sized, whole round fish such as trout, ocean perch and black sea bass will work. See more

Roast meats have typically been high-status foods, due in part to the expense and scarcity of meat and in part to the expense of the extra … See more

Some vegetables, such as brussels sprouts, potatoes, carrots, eggplants/aubergines, zucchini/courgette, pumpkin, turnips, rutabagas/swedes, parsnips, cauliflower See more

In the United States and Britain, a mix of vegetables and meat roasted together in the same pan are known as a traybake. See more

• A 3 kilograms (6.6 lb) top round roast of beef, tied and ready to be browned and roasted
• Untrussed (untied) and trussed chicken for roasting See more