4-6cupsfresh vegetables, like broccoli, cauliflower, asparagus, butternut squash
Several pinches of coarse kosher salt and coarsely ground black pepper, if you are new to this, go light - you can always season more after they are done cooking
Preheat the oven to 425 degrees F.
On a large, rimmed baking sheet (11X17-inches), drizzle the vegetables with the olive oil and toss with the salt and pepper.
Cook for 10 minutes. Stir or flip the vegetables and cook for about 10 minutes more. The exact time will depend on the type of vegetable and how large/small it is cut. Broccoli and cauliflower follow this rule pretty closely. I roast asparagus for slightly less time and butternut squash for slightly longer. Squash like zucchini and yellow squash roasted fairly quickly.
Season to taste with additional salt and pepper to taste, if needed. Serve immediately.
Baking Sheets: dark, nonstick baking sheets will cook the vegetables more quickly so if you use that type of pan instead of a light colored aluminum pan, please watch closely and vary the time accordingly.Vegetables: make sure the vegetables are in an even layer - you don't want them on top of each other (a few tiny overlaps are fine but no double layering) or they won't roast properly.Cooking Time: the exact cooking time will depend on the type of vegetable and how large/small it is cut and also how tender you like them. Broccoli and cauliflower follow the cooking times below pretty closely in my oven - we like them on the crisp-tender side. I roast asparagus for slightly less time and butternut squash for slightly longer. Squash like zucchini and yellow squash roasted fairly quickly.