Methods/steps

Prep
Cut colorful vegetables, such as red onions, red bell peppers, carrots, fennel bulb and potatoes, into large chunks of similar size so that they cook evenly. Peel and seed butternut squash and pumpkin, and cut into wedges. Cut carrots, zucchini, crookneck and Japanese eggplant on the diagonal for more roasting surface.

Root crops take longer than softer vegetables, such as eggplant and tomatoes. Roast vegetables with different cooking times in separate batches and combine after cooking.

Some veggies roast best on their own: asparagus, Brussels sprouts, cauliflower and unpeeled beets or turnips (cut in half, rubbed generously with olive oil, and roasted cut-side down.)


Flavoring
Toss veggies in a large bowl, coating well with two or more tablespoons of olive oil. Or, for an Asian flavor, try peanut oil and a few teaspoons of toasted sesame oil.

Sprinkle with kosher or sea salt and pepper, as well as chopped garlic, ginger, shallots, fresh chile peppers and/or lemon zest.

Season with freshly ground spices—coriander seed, pungent and citrusy; whole mustard for tang and crunch; allspice, nutmeg, and/or cinnamon for squash and pumpkin; fennel or anise seeds for fennel bulb, red bell peppers and onions; dill for asparagus and potatoes; toasted cumin for cauliflower or a Mexican vegetable medley. Add dried herb combinations, too, such as Italian herbs, Mexican herbs or herbes de Provence.


Roasting
Preheat oven and roasting pan to 400-425°.

Spread veggies on pan in a single layer with little overlap. Roast in batches if necessary. Before roasting, try placing fresh sprigs of rosemary, winter savory, thyme or lavender under vegetables.

Turn once or twice and change position of pan in oven for even roasting. Roasting generally takes between 30 and 45 minutes, allowing for the difference between hard and soft vegetables.

Finish with a quick run under broiler if you like your veggies slightly charred.