how to roast all sorts of vegetables

properly roasted veggies should have both golden and dark brown crisp bits/edges, without being burned. they should be tender, but never mushy, and bright in color. roasting concentrates the deep greens and bright oranges, yellows and reds in a way that stovetop cooking can’t replicate. it sweetens bitterness, caramelizes natural sugars and intensifies the aromas and flavors.

here’s how to do them right:

•  wash and dry in salad spinner or with clean towels
• cut into serving pieces, snap off tough ends, remove inedible parts as desired
•  toss with a bit of cooking fat (coconut oil, extra virgin olive oil, melted butter, macadamia nut oil, etc.) and a good pinch of kosher salt
• spread out on a baking sheet in a single layer, with a bit of room between pieces
• move oven rack to about 6 inches below broiler element
• turn on broiler
• put sheet in oven, and set timer for approximately half the total cooking time. total cooking times for many veggies as follows: asparagus, whole cherry tomatoes, green beans, pea pods, sliced zucchini or summer squash: 7 minutes. broccoli or cauliflower florets, thickly sliced onion, sliced radicchio, whole green onions: 12 minutes. bell pepper strips, eggplant slices, cabbage wedges, halved (or small whole) zucchini or summer squash, quartered fresh mushrooms: 17 minutes.  whole fresh mushrooms, carrot, parsnip, sweet potato or beet chunks, quartered onions: 25-35 minutes.
•  at half-time, take sheet out of oven, and flip, stir, or shake veggies as appropriate, to ensure even cooking
• return to oven and set timer for remainder of cooking time

when done, remove to a bowl, and if desired, garnish with any of the following (combine toppings as desired): chopped fresh herbs (parsley, chives, basil), freshly ground black pepper, smoked or sweet paprika, a bit more melted butter or oil, a sprinkling of nuts (whole if small, chopped or sliced if larger), a small clove of pressed garlic, grated or crumbled cheese, a squeeze of fresh lemon juice or a drizzle of good balsamic vinegar. roasted veggies are delicious just as they are, straight from the oven, or cold in a salad or dipped in something luscious.