Roasting vegetables is simple. Most veggies are delicious roasted, as it brings out a sweetness and fullness of flavor that can’t be duplicated otherwise. Just don’t cut the pieces too small, or they will melt away.
Toss the cut vegetables with a bit of olive oil to help keep them from drying out, and a sprinkle of salt and pepper, that helps bring out the juices.
Preheat your oven to 400 degrees F.
Line a baking sheet with parchment or a silpat liner.
Spread veggies on baking sheet.
Try not to let the veggies pile on top of each other while roasting. A little touching is okay. About 20–25 minutes should do it for most vegetables.
Watch towards the end of time to make sure they are progressing as you want.
Serve on their own, or use in a variety of recipes.