I love roasted vegetables. I love the way they soften, sweeten and caramelize when they're roasted at a high temperature. At a private cooking lesson I gave last week, we tried all different combinations: sliced fresh fennel with tarragon and a squirt of lemon.... new red potatoes tossed with olive oil and fresh rosemary... asparagus with balsamic vinegar.... root vegetables tossed with cumin... and my personal favorite, butternut squash with red onion, thyme and chile flake. They all use the same technique--cut the vegetable into the desired shape, toss with olive oil, salt and pepper, add flavorings (herbs, spices), spread on a sheet tray in one layer, and roast at 400-degrees.
Play with different herbs--they taste completely different if you add them before roasting or use them as a fresh garnish after roasting. Citrus zest is also a lovely addition.... capers, garlicky breadcrumbs... my mouth is watering just thinking about it!
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