This is not a recipe per se. Rather, it’s general instructions to roast a variety of vegetables. Roasted vegetables are easy to prepare, and they can make most anyone a fan of vegetables. Roasting brings out a vegetable’s natural sweet taste.
INSTRUCTIONS
1 Preheat the oven to 425°F. Cut the vegetables into uniform pieces. I prefer mine on the large size, so I might cut broccoli into 3-inch pieces and leave asparagus whole.
2 Dry the vegetables thoroughly. Then toss with olive oil and seasonings of your choice. Some examples for inspiration:
• Broccoli with salt and red pepper flakes
• Cauliflower with salt and thyme
• Green beans with salt and tarragon
• Butternut squash with sage or coriander
3 Spread the vegetables onto a baking sheet or two. Do not crowd the pan or the vegetables will steam instead of roast, and you’ll be left without the caramelized goodness. Roast until brown and tender, turning once or twice. The amount of time it takes to cook your vegetables will depend on the type of vegetable and the size of the pieces. I typically cook large pieces of broccoli and cauliflower for a total of 20–25 minutes, turning after about 15 minutes. Smaller and softer vegetables might be done in as little as 10 minutes. Check your vegetables and move them around on the pan after about 10 minutes. Continue until browned and tender.
4 Often, a squeeze of fresh lemon just before serving brightens the flavors even more, especially on green vegetables.