1. Wash hands with soap and water.
2. Rinse or scrub fresh vegetables under running water before preparing.
3. Peel if desired and cut into similar-size pieces. Smaller pieces (about ½ inch thickness) brown more and cook more quickly. Long thin pieces (asparagus or beans) can be left whole.
4. Preheat oven to 425 degrees F.
5. Prepare a baking sheet that will hold the vegetables in a single layer. A metal baking sheet without sides allows more browning. A covering of foil or parchment paper will make cleanup easy.
6. Toss the vegetable pieces with just enough oil to make them shine.
7. Spread the vegetables on the baking sheet in a single layer.
8. Roast until tender and slightly browned on the edges. Baking time will depend on the thickness of the pieces. Thin pieces (asparagus or beans) may take 5 minutes. Pieces about ½ inch thick take about 15 minutes.
9. Stir or turn about halfway through the roasting for even browning.
10. Move to a serving dish and sprinkle lightly with salt or seasoning of your choice.
11. Refrigerate leftovers within 2 hours.

Notes

Try vegetables like: asparagus, beets, broccoli, Brussels sprouts, carrots, cauliflower, green beans, onions, peppers, squash, sunchokes and more.

Try different seasonings like: thyme, rosemary, oregano, balsamic vinegar, and lemon juice.

Thanks to Food Hero for this recipe!