Oven-Roasted Root Vegetables

Like fruits that improve by concentrating their flavors with a bit of oven drying, commercial vegetables can slim down and improve their flavor by losing a bit of their irrigation water. I recommend only root vegetables that are full of starches and sugars (since things like fennel, which I have seen treated this way, just get tough and boring). The exception to the root rule is pumpkin or any of the hard squash like hubbard, acorn, butternut, or turban.</