Roasted root vegetables
Note: one head of Romanesco, one medium sweet potato, 1 red onion will be just shy of filling a large baking sheet and yield about 2-3 servings
Most any vegetable can be roasted. They can be roasted with sea salt and generous coating of olive oil or you can also add garlic (whole), herbs and spices for added flavor.
Peel and cut the vegetables into pieces more or less the same size, so they cook evenly. Spread onto a large rimmed baking sheet. Drizzle with olive oil. You want to see the oil glisten but don’t want a pool of oil. Be careful to not overcrowd the veggies. If needed spread amongst two baking sheets.
Preheat the oven to 400 F. Stir the vegetables a few times during cooking. Cook until they are tender and nicely brown. The cooking time depends on the vegetables you use-winter squashes tend to need a touch longer. Cooking time can be between 25 to 40 minutes.