What You'll Need:
2 lb your choice of vegetables, including hard vegetables (potatoes, turnips, carrots, beets, celery root) and tender vegetables (asparagus, broccoli, eggplant, cauliflower, zucchini)
2 Tbsp olive oil, plus more as needed
Salt and freshly ground pepper
1 Tbsp chopped fresh rosemary, or 1 tsp dried
How to Make It:
1. Preheat the oven to 400°F. Scrub, trim, and peel the vegetables as needed; cut into 2-inch chunks. On a baking sheet (or two if it's crowded), toss them with the oil and season with salt and pepper.
2. Roast the vegetables without stirring for 20 minutes. Then check: If the pieces release easily from the pan, stir or turn them with tongs. If they look dry and are sticking, drizzle on another tablespoon of oil. Keep roasting, stirring or turning the vegetables once, until they're golden but still not tender all the way through, about 20 minutes more for hard vegetables and less for tender ones.
3. Stir in the rosemary, and then roast until the vegetables are golden brown and easily pierced with a sharp, thin-bladed knife, 20 to 40 minutes more. Season with salt or pepper.
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