Except for during the dog days of summer, roasting is my favorite way to prepare many of our vegetables. Pictured above are a mixture of beets, baby turnips (so sweet! This is the one we fight over), garlic, onions, potatoes and carrots. I’ll include red peppers and eggplant when they are in season.
We also roast okra and asparagus (on their own) since being shown the way by our friends the Haworths last year.
With all of these, we just cut them up (all but the asparagus) and mix them up with olive oil and coarse sea salt. We cook them for 25 to 55 minutes depending on the vegetables, at 400 degrees (350 for the asparagus).