Karen Druker

Roasting brings out the natural sweetness.

Drizzle olive oil and salt and pepper in a cookie sheet. Add your favorite veggies, such as cut up butternut squash, halved red peppers, whole heads of garlic, beets, sweet potatoes, Brussels sprouts, quartered onions, even asparagus. Roast the sprouts and asparagus about 25 minutes, the rest for an hour. Eat as is or mix a bit of Balsamic oil in the pan to make a dressing. Good with roast chicken or roast beef. This is great on the grill, too.