There's nothing like a comforting pot roast on a chilly winter day. Just the smells and heat from an oven with food roasting inside can evoke memories of cozy Sunday suppers.

But modern chefs are going beyond the classic Sunday roast menu to introduce newer, fancier ways to showcase roasted foods. From scrumptious, colorful medleys of diced, roasted squash and gently caramelized Brussels sprouts, to jumbo shrimp stuffed with roasted red bell peppers, the art of roasting is being applied to more and more exciting recipes.

“Roasting is a great way to cook a wide variety of foods from fruits and vegetables to meat and fish,” said Glenview House Executive Chef Jeff Modica. “You get a wonderful golden caramel texture on the outside and a moist juicy inside.”

That caramelization and light crunch is created because water is absorbed in the roasting process, encouraging sugars to concentrate.

Pan-roasted chicken and roasted duck breast are on Modica's menu at Glenview House. “Both the duck breast and pan chicken begin with a hot seal in the pan with some oil and they are seasoned with some salt, skin side down. They are then placed in the oven and allowed to roast. Halfway through the cooking process they are turned over on the other side and roasted till they are done,” he said.

Modica said carry-over cooking is important with roasting. This is the time immediately after food is removed from the heat, when it will continue to cook in residual heat for a while. The resting portion of the process is essential to allow the food to retain its juices and moisture. To prevent food from overcooking, pull the meat out of the oven sooner than when you think it is completely done to account for the carry-over cooking.

For seasoning, Modica suggests Italian herbs and some olive oil on roast beef, while something with a more unique flavor profile, like a duck breast, may only need salt and pepper.

Kim Buchanan, culinary manager with Lyfe Kitchen in Evanston, said her key to roasting success is in not over-crowding the pan. “Too much food will cause steam and things can't caramelize and roast properly,” she said.

Buchanan also said it's very important for the oven to be properly heated. “Patience is a virtue. You can't hurry it along by raising the temperature. The heat needs to be consistent. No peeking in the oven; it cools the temperature down.”

She said roasting is ideal for foods that contain a lot of water, like mushrooms, but roasted Brussels sprouts are her favorite. “Roasting them gives them a sweet and crispy flavor and texture and removes the cabbage-y bitterness.”

At Steak + Vine in La Grange, Chef and Owner Michael Wilson roasts red bell peppers over an open flame and uses them to make a filling for jumbo stuffed shrimp. Wilson roasts the peppers at 400 degrees and turns them constantly while roasting them. “This method is a little bit tedious,” he said, “but it brings out the deep flavor of the pepper more than if it were just roasted in the oven.”

Wilson slow-roasts short ribs and lamb shanks at 225 degrees for six to eight hours, depending on the size of the meat. “When meat is exposed to high heat, it will shrink faster, causing it to be tough and chewy. Low temperatures and longer cooking time will make the meat tender and juicier,” he said.

This winter, Chef Michael Lachowicz has Roast Breast of New York State Squab and Long Island Duckling on his winter menu at George Trois in Winnetka.

“When roasting any meat, I always follow one exact method,” Lachowicz said. He starts with a high temperature (425 to 450 degrees). He stays at this temperature for 20 to 25 minutes for larger cuts and 6 to 8 minutes for smaller cuts. Then he reduces the temperature to 350 to 375 for the duration of the cooking time in the recipe.

“By following this roasting technique, it allows for a more intense sear which will caramelize the surface of the meat and allow for a gentle cooking of the entire cut after the temperature is reduced,” he said. He lets the meat rest for 15 to 20 minutes before slicing or serving. “It's a must for juices to redistribute to the entire cut of the meat,” he said.