Roasted Vegetables

The most commonly roasted vegetables are root vegetables—carrots, onions, beets, parsnips, potatoes, and the like—but many other vegetables are also wonderful roasted, such as cauliflower, artichokes, broccoli, and especially garlic, which has become a staple in my kitchen.

The technique I use is very simple: Preheat the oven to 400°F. Coat the vegetables by tossing with a