"So, okay, you can boil pasta and pan-fry something to go with it," Steve said. "You can probably keep yourself alive. Now we're going to move on to a very versatile cooking method: roasting. There are two different ways this works--one with lower temperatures and one with higher ones--but both involve sticking something in the oven, so. Low-temperature, long time period roasting is great because you don't have to fiddle with dinner, you just stick it in the oven and forget about it for a while, because that's what roasting is, cooking something other than bread in the oven. A baked potato? Actually roasted. So are oven fries. You can also roast carrots or asparagus, along with a number of other vegetables. And, of course, we can't forget about the meats. Roasting is great for larger cuts of meat, such as a whole chicken or a pot roast."

Steve paused to hand out a packet including all of these recipes for them to try later if they were brave and hungry, then said, "Now, since roasting takes a long time and this class is only an hour long, we don't really have time to make pot roast or even a baked potato, since they cook for an hour and, well. Class already started. So instead we're going to make what time allows for: roast carrots. They're delicious, make an excellent and versatile side dish, and they're good for you. What's not to like?" Steve walked them through a step-by-step demonstration of how to make roast carrots. "Now, break up into pairs and get to work."