Broccoli – drizzle with a bit to soy sauce or balsamic vinegar, salt, toss with chopped garlic if you have time – 425 for 10-15 minutes.
Cauliflower – drizzle with olive oil, salt and pepper, a squeeze of lemon and chopped garlic – 400 for 25-30 minutes.
Asparagus – olive oil and balsamic, a bit of honey is nice too, salt – 425 for 10 minutes.
Carrots – soy sauce and neutral flavoured oil – 400 for 30 minutes.
Green beans – olive oil, salt, pepper – 425 – 10-12 minutes.
Squash – cut in half, seeds removed, brush with olive oil, sprinkle with salt & pepper, cut-side down 350 for 45 minutes or until soft. Or cut into chunks at 350 for 30 minutes, with the addition of cinnamon or chili pepper makes a warm and cozy side dish.
Sweet potatoes – cut into half-inch cubes (perfect in this salad) – toss with soy sauce, curry powder and salt – 400 for 20 minutes, turn once.
Of course you can just to a mix of various veggies, toss them with some oil and salt and pepper and call it a day. Onions become so sweet this way. When you do this you need to be mindful of how long each individual vegetable will cook and either toss them in after the harder veggies have had a chance to cook a bit or cut them larger so they don’t get over done. I find zucchini or eggplant, while just awesome roasted, will melt into nothingness if you are not careful.
Roasted veggies puree nicely into soups…. like this one.
You can even roast Lima beans. Seriously good.