Few techniques do as much as roasting to build big, intense flavors with so little effort. Basking in at least 400 degrees heat, vegetables release moisture as they roast—as a result, their flavors become concentrated, and their natural sweetness is intensified.

Preparation couldn't be simpler: Just coat the vegetables with a little bit of oil or melted butter, toss with seasonings, slide into a hot oven, and stir occasionally. The butter coating does more than add a deliciously rich, nutty flavor; it encourages browning while keeping the vegetables from drying out.

Serve these tasty vegetables as an easy accompaniment to beef, fish, or poultry, or use them as the base for other dishes. Pasta sauce is taken to new heights when it's made of buttery-soft meaty roasted tomatoes. Carrot soup is deep and flavorful when the carrots are roasted instead of boiled, and roasted potatoes add a new, heartier dimension to potato salad.

Roasting Tips

1. Use a heavy pan—a roasting pan or sturdy jelly roll pan works great. This protects the vegetables from burning.

2. Spread the vegetables out in a single layer. If not, they won't cook evenly; the vegetables on the bottom will steam instead of roast.

3. For easy cleanup, use a nonstick pan, or line your pan with foil coated with cooking spray.

In Season
Profiles of fresh produce—including peak growing season, storage tips, and nutritional information.