[tabs slidertype=”left tabs” auto=”no”][tabcontainer][tabtext] What is the Fast Roast? [/tabtext] [tabtext] Fast Roast Recipes [/tabtext] [tabtext] Secrets to Success [/tabtext] [tabtext] Safety [/tabtext][tabtext] Challenge! [/tabtext][/tabcontainer][tabcontent][tab] [dropcap style=”font-size: 60px; color: #9b9b9b;”] O[/dropcap]ne of my favourite simple weeknight dinners is the fast roast.
I love ‘cranking up’ my oven to the highest setting because it feels a little bit ‘bad-ass’.
And because it cooks things so much quicker.
Which is awesome if you want dinner in a hurry. But you don’t want to stand at the stove keeping an eye on things the whole time.
It’s also awesome if you love the deeply complex flavours of roasted vegetables and meats.
What is the Fast Roast?
It’s roasting super high temperatures. Either 250C (480F) or as high as your oven goes.
For me it also means one tray meals where you pop everything in the oven and just set the timer while dinner cooks itself.
Sometimes I stagger adding my ingredients if they’re going to take different times to cook. Sometimes I make a sauce to serve.
But it’s always quick and easy. And it’s always delicious.
Plus there’s only one baking tray to wash up!
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13 Favourite Fast Roast Recipes
- Smoky Roast Mushroom Bowls
- One Tray Chicken & Broccoli with Blue Cheese Dressing
- Fast Roast Chorizo with Hot Feta & Brussels Sprouts
- Cheesey Cauli & Bacon Bake
- Fast Roast Fish with Miso Mayo
- Fast Roast Salmon & Peppers
- Fast Roast Trout with Almonds
- Fast Roast Fish & Snow Peas
- Spiced Roast Chicken & Cauliflower Salad with Tahini Maple Dressing
- Roast Chicken, Walnut & Feta Bowls
- Sausage & Macadamia Stuffing Loaf
- Magic Sausage & Cabbage Supper
- Mexican Roast Eggplant with Green Chorizo
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6 Secrets for Success
The thing with fast roasting is that everything happens quickly so you need to be on your toes!
Here’s the best way to make your fast roasting mid week dinner a success every time…
1. Preheat Your Oven First Thing
It takes longer for your oven to come up to temperature at higher settings. So make sure you turn the oven on as soon as you walk in the kitchen.
2. Line Your Tray
I like to use baking paper because it looks pretty in pictures and makes for easier washing up. And because I hate when food sticks.
Foil works as well.
Although if you’re into zero waste, just drizzle a little oil directly onto your tray before adding the food.
3. Use an Appropriate Sized Tray
If food is crowded in, the heat can’t penetrate evenly and it takes much much longer to cook. Likewise if food is all spread out it will cook much quicker.
4. Use Appropriate Sized Pieces of Food
Bite sized is best for this type of cooking. While I do cook halved eggplant, whole sausages and whole fillets of fish at high temperatures, you’ll notice that most of the recipes above have everything chopped.
Not the time for a whole cauliflower or pork shoulder because the outsides will burn before the middle has a chance to cook.
5. Stir Often
This is not the type of cooking where you leave it alone for hours. I generally stir every 10-15 minutes to make sure there aren’t any burnt edges and that everything cooks evenly.
6. Set Your Timer
At high temps the risk of burning is also high.
If you’re easily distracted like me, it’s critical that you set your timer to stir and check. Otherwise you could end up with a kitchen disaster and toast for dinner.
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Is High Temperature Roasting Safe?
The short answer is YES.
However it’s only a yes if you remove the food from the oven before it’s burnt.
The thing is, air is a poor conductor of heat. So even when your oven is super hot it takes time for the food to heat up and cook.
I tested this the other day with some cauliflower. It was only 100C (200F) when I removed it from the oven.
No hotter than if I’d roasted it for a longer time in a cooler oven.
So yes it’s safe.
Just remember roasting at higher temperatures means everything happens much quicker. So check and stir more frequently.
And get the food out before there’s any charring. Easy.
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The Fast Roast Challenge!
Now you know all about high temp roasting, it’s time to turn your knowledge into deliciousness!
So I challenge you to roast something in a ‘cranked’ oven before the end of the month.
It can be your own creation or one of the recipes included here.
Have fun!
Jx
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Roast chicken,walnut and feta bowls sound really good. I am wanting my husband to have a go at eating feta in a meal. He is a very plain eater.
You could always serve the feta on the side for him to help himself for as little or much as he likes Megan – I do that with my boys all the time.
I’m going to do the Chunky Cauliflower and Chorizo roast, but with some pumpkin started off a little earlier. I like my pumpkin done till it starts turning black (it’s so much sweeter) so it needs extra time. Can’t wait!
oog yum Keryl!
You’re so right about pumpkin needing extra time 🙂
I love cooking a whole meal on one baking tray! I usually go for small cubes of potatoe,pumpkin,carrot and small onions.
They get roasted first for awhile to really get them brown and crispy by the end of cooking time. Sausages go on the top of the veggies then for 15 or so then everything gets a good mix up and the sausages get turned over. Beans whole and sometimes asparagus gets added for the last 15 minutes.
Can’t forget the whole garlic cloves as well ,salt ,pepper, olive oil and dried mushroom powder sprinkled on top for added flavour. Yum!
Yum Megan!
Love your addition of dried mushroom powder too 🙂
Apart from my slow cooker, this is my favourite way to cook, but I didn’t have much imagination about what I could make this way. Thanks, Jules, for giving me some much needed ideas! -Michelle G [An American in Derbyshire]
You’re welcome Michelle!
And slow cooker recipes / ideas you’d like to share. I’m looking for inspiration 😉
Jx