Roasting is a dry-heat cooking method. Similar to baking, food is cooked by placing it into an enclosed space that has hot, circulating air (i.e. the oven). Alternatively, the food can be placed on a rotating spit and cooked over an open flame (i.e. a rotisserie).

Roasting typically involves relatively high temperature cooking in order to achieve a brown, crispy exterior, in the same time that it takes to cook the interior of the food to the desired doneness.

Vegetables, large cuts of meat and whole poultry are commonly roasted.