Roasting mixed vegetables together:

You can roast different vegetables on separate trays and combine them after roasting, or you can cook them all on one baking sheet.

If cooking on one baking sheet, start cooking the toughest, longest-cooking vegetables first and add the other vegetables later according to their estimated cooking time.

For instance, start roasting potatoes for 30 minutes, and then add green beans for the last 15 to 20 minutes of roasting.

Be careful not to crowd the pan, or the vegetables will steam instead of roast.

Storage:

Leftovers can be refrigerated in an airtight container for up to 5 days.

I am a firm believer in the power of a roasted vegetable. Not only can virtually every vegetable be cooked in this way — no recipe required — but roasted vegetables are also universally pleasurable to eat.

Have a picky eater in the house?

Want a break from your usual steamed veggie side dish?

Try roasting your broccoli or green beans or cauliflower tonight.

I think you’re in for a treat.

1 to 2 pounds any vegetables
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

1 to 2 pounds any vegetables 1 tablespoon olive oil 1 teaspoon salt 1/4 teaspoon freshly ground black pepper

1. Arrange a rack in the middle of the oven and heat to 220C.

2. Meanwhile, prep the vegetables.

Peel the vegetables if desired, then cut into uniform pieces so they cook evenly.

Smaller pieces will cook more quickly; larger pieces will take a bit longer to cook.

If your vegetables still have some moisture after washing, be sure to pat them as dry as possible; the drier the vegetable, the better it will roast.

3. Transfer the vegetables to a large bowl. Add the oil, salt, and pepper and toss to combine.

Add more oil if the vegetables still look dry or don't seem evenly coated.

4. Spread the vegetables out on a rimmed baking sheet, in an oven-proof skillet, or in a baking dish.

Make sure they are in a single layer with a little space in between.

If they are too crowded, the vegetables will steam instead of roast -- use 2 baking sheets if needed instead.

5. Estimate your cooking time.

In general, softer vegetables, like green beans and cauliflower, will cook in 10 to 20 minutes, and tough, hard vegetables, like winter squash and potatoes, will take 30 minutes or longer.

Large pieces will also take longer to cook than smaller pieces.

6. Place the vegetables in the oven and begin roasting.

Check and stir the vegetables every 10 to 15 minutes.

Continue roasting until the vegetables are easily pierced with a fork or knife and they are showing crispy, charred bits at the tips and edges.

7. Transfer the vegetables to a serving dish and taste; sprinkle with more salt or pepper if needed.

Serve and enjoy!