Three recipes for roasting fresh vegetables include herb-roasted winter veggies, Parmesan and garlic-roasted veggies, and roasted zucchini, onion and peppers. These use simple flavorings that are easy to personalize, and don't take long to make.
Herb-roasted winter veggies include cauliflower, Brussels sprouts, carrots and sweet potatoes, cut into like-sized pieces for even cooking. Toss the diced and sliced vegetables in a bowl with olive oil and herbs to taste. Some herbs to consider include between two teaspoons and one tablespoon each of rosemary, thyme and parsley. Add in a dash of lemon juice. Toss to coat thoroughly, then spread the vegetables evenly on a baking sheet. Roast at 450 degrees Fahrenheit until tender, stirring regularly.
For Parmesan and garlic-roasted veggies, cut butternut squash, Brussels sprouts, carrots, parsnips and red onion into similarly-sized chunks. Toss these, along with peeled whole garlic, in a bowl with olive oil, grated Parmesan cheese, and seasonings to taste. Roast at 400 degrees Fahrenheit until tender, stirring regularly.
A third option is to cut zucchini into thick circles, onion into wedges and bell peppers into one-inch squares. Toss these with olive oil, salt and fresh ground black pepper. Add other seasonings, such as garlic or oregano, to taste. Roast at 475 degrees Fahrenheit until tender.