Roasted vegetables

In the time it takes to put together the main dish, you can also roast vegetables such as broccoli and cauliflower florets, asparagus spears, or small fingerling or creamer potatoes. Toss cut vegetables in a little olive oil, salt and pepper, and herbs or spices, if desired, and roast on a baking sheet in a single layer at 425°F(220°C) for 10–20 minutes (depending on the vegetable), tossing occasionally. Cubed root vegetables such as butternut squash or sweet potatoes can be roasted at 350°F(180°C).