Roast Your Vegetables
THE TASTIEST WAY TO CLEAR OUT THE PRODUCE DRAWER IS TO PULL OUT THOSE BAKING SHEETS AND PREHEAT THE OVEN.
PREP
CUT vegetables into similarly sized pieces (we like 1 or 2 inches) so they all cook evenly. For long, skinny veggies (carrots, sweet potatoes), cut in half lengthwise, then chop into smaller pieces.
PEEL hard squash and pumpkins, if desired, then use a large chef’s knife to cut them in half. Scoop out seeds before slicing.
SLICE florets off heads of cauliflower and broccoli, then cut each floret in half through its stem.
SEASON
FOR every 2 pounds of produce, use 2 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
SKIP the mixing bowl—instead, add flavorings and fat to…