Roasting Vegetables

Roasting vegetables accentuates their natural flavors and sweetness, and is one of the best-and easiest-ways to serve them. Roasting times vary depending on the moisture and starch content of the vegetable. These two elements depend on the season the vegetable was cultivated, the rainfall during germination, and the way the vegetable was stored after the harvest. All of these factors make roasting an inexact science. To prepare vegetables for roasting, follow these easy steps: wash under cool water and scrub root vegetables with a coarse pad or brush, rather than peel them. Rub the vegetables with grape seed oil and season with salt and black pepper. Lay them on a baking sheet and roast in a preheated 300-degree Fahrenheit oven until tender. Serve and enjoy!

—Michel Nischan, Pure & Simple