Roasted
1 pound vegetables
1 tablespoon olive oil (or more, to taste)
Kosher salt & freshly ground pepper
Preheat oven to 400F. Wash the vegetables well under running water. Trim the vegetables, cutting away stems and roots and any rough edges. If needed, peel. Cut the vegetables into pieces of even size, smaller pieces for faster cooking, larger pieces for longer cooking. As they’re cut into pieces, collect in a big bowl. Add the oil and with your hands or a spatula, turn the vegetables to evenly coat with oil. Season with salt and pepper and turn again.
Cover a rimmed baking sheet with foil or line with a silicone mat. Arrange the vegetables in a single even layer, separating the pieces to allow for airflow between.
Place in the oven even if it’s not fully reheated. Roast for 30 – 60 minutes, checking halfway through to toss and check on doneness, after that checking every 5 minutes until done. The vegetables are done when they are cooked through, the centers soft and creamy and the outer edges golden and crispy.
