Create an unforgettable meal with roasted savories. Roasting uses dry heat sources from ovens or open flames to unlock hidden flavors, enhancing the taste of many popular vegetables like asparagus, beets, broccoli, butternut squash, carrots, eggplant, onions, pumpkins, sweet potatoes, and zucchini. Consider these tips:

• Cut into even portions

• Coat with olive oil

• Season with pepper, herbs, or other spices

• Space widely on a shallow baking sheet

• Toss halfway through roasting.

Cook denser items at 400-425 degrees for 20-35 minutes; cook more tender varieties at 400-450 degrees for 8-12 minutes.

Many cuts of meat and fowl also benefit from roasting; try these techniques:

• Season with herbs before cooking

• Roast on a rack so that more fat drips off

• Place the fat side up and insert an ovenproof meat thermometer into the thickest area to track the internal temperature

• Allow to stand for 15-20 minutes before carving — it will be more tender and easier to carve

• Check packaging labels for recommended cooking times, which vary by weight and cut.