High-temperature roasting is a cooking method that involves exposing food to high heat, typically between 400°F to 500°F (204°C to 260°C). This technique is commonly used for meats and vegetables, allowing for a quick cooking time while achieving a crispy exterior and tender interior. The high heat helps to caramelize sugars and develop rich flavors. This method is often employed in preparing dishes like roasted chicken or vegetable medleys. It is essential to monitor cooking times closely to prevent burning, as the intense heat can quickly lead to overcooking. High-temperature roasting is popular for its ability to enhance the natural flavors of ingredients.