Roasting is one of the simplest techniques since it requires little or no attention during the cooking process. It's the preferred method to use for juicy, large cuts of meat, starchy sugar-rich vegetables, and even fruit. Roasting maximizes dry heat cooking by caramelizing the natural simple sugars. Start off with the oven preheated to 425 degrees Fahrenheit. For a large piece of meat, allow it to stand at room temperature for one hour and season just before placing it in the oven. Allow the outside of the meat to cook at the high temperature then reduce the heat to 350 degrees and cook until done. Allow the meat to rest briefly before carving. For vegetables such as potatoes and root vegetables, they can be roasted whole or roughly chopped. The smaller they're cut, the shorter the roasting time. Lightly season with thyme, salt, pepper, and olive oil. Then mix and spread the vegetables out in a single layer on a baking sheet. Roast until golden or rich brown and tender. Serve immediately or at room temperature.