Oven-Roasted Root Vegetables

Like fruits, which 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 root vegetables, which 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 rule being pumpkin or any of the hard squashes such as hubbard, acorn, butternut, or turban.<