The high temperatures used in roasting enhance the flavor of vegetables by caramelizing the naturally occurring sugars. You can roast almost any vegetable. Asparagus, beets, bell peppers, broccoli, Brussels sprouts, cauliflower, corn on the cob, carrots, eggplant, green beans, mushrooms, onions, parsnips, summer squash, sweet potatoes, turnips, and zucchini work well.
Preheat oven to 450° F. Cut an assortment of vegetables into 1-inch pieces. Dense vegetables such as beets, parsnips, and carrots should be cut a little thinner to allow faster cooking. Toss the cut pieces with a little salt and oil in a bowl until each piece is lightly coated. Spread in a single layer on a baking sheet. Place in oven. When the undersides of the pieces have started to brown (about 10–15 minutes), turn them over. Remove when the undersides have started to brown again (about 10 minutes more).
If the vegetables are still too firm, cut them thinner or use a lower oven temperature the next time. If they are too dry or mushy, use a higher temperature or cut them thicker. For variety, include a little basil, parsley, rosemary, thyme, pepper, or marjoram in the oil mix used for tossing.
Roasted vegetables can be eaten many diff erent ways. Try them with plain yogurt or yogurt dip, sprinkled with vinegar, pepper, or Parmesan cheese, dressed up with fresh thyme or oregano, tossed with pasta or nuts, mixed with seasoned rice, or added to salads.
