My favorite way with rutabaga (yellow turnip) is to peel, cube, boil and mash with butter and nutmeg...yum!

Broccoli is good oven roasted, as is cauliflower and carrots and onions....the trick is to either cut them so they roast in the same amount of time, or start with the longest roasting stuff and add the more tender stuff as time goes on.

I like to dice butternut squash, yams/sweet potatoes and other root vegatable (parsnips, carrots, red potatoes) and toss in garlic infused olive oil with salt/pepper, crumbled rosemary or herbs de provence. Sweet and savory when roasted -- the light carmelization is great on the naturally sweet winter veg.

I like to roast cauliflower and broccoli and then top in the last few minutes with a robust cheese like machego.

With spring arriving shortly here in California (the trees are budding), we'll get our first asparagus. Love it oven roasted with evoo and s&p, sometimes dusted with shaved parm and lemon to serve

Brussels sprouts with a little olive oil and balsamic vinegar. Cut the sprouts in half, remove the outer leaves.

I grill rather than roast vegetables, but I think the result is somewhat similar. We grilled yesterday, in fact, because we have a lot of ripe Habanero chilies that I wanted to harvest and make into sauce.

My favorite vegetables for grilling are Portobello mushrooms, onions/ shallots, bell pepper, chilies, and zucchini. Of course all of these cook rather quickly, compared to root vegetables. Have you considered roasting skewers of vegetables?

Lars

Potato wedges, carrots, zucchini, onions, tomatoes, drizzled with olive oil and seasonings. Sometimes sweet peppers, too.

I love parsnips, but they cook more quickly than carrots, so be careful not to overcook them.

I like rutabaga and turnip just boiled, then drained and mashed like potatoes, like the other Annie above, but no nutmeg.

I like to add some onion wedges to the pan, and a sprinkle of Mural of Flavor or some fresh herbs when they are available here in my garden.

My favorite roasted vegetables are asparagus, sweet potato, butternut squash, parsnip, carrot, onion. I don't care for green beans roasted, and Brussels sprouts never get done enough in the middle before they become burned on the outside, at least not for my tastes. In the summer I like a mixture of eggplant, zucchini and leeks from the garden, and I roast some of the more uncommon types, like kohlrabi and radishes.

A drizzle of olive oil, salt and cracked black pepper, some garlic and whatever herbs appeal to me, depending on the mixture.

When I roast potatoes I take par-cook them, then rake them with the tines of a fork, then roast, so I get a nice crunchy outer edge. I think I got that tip from Ann T....

Annie

Any of the root veggies are great roasted, turnips, parsnips, carrots, beets, rutabagas, yum. I include nutty winter squashes to it as I can.

A perfect pairing with beets is cauliflower- we eat it by the heap around here when we can. I roast the beets whole with a little oil, rub the skins off, then cut them up and combine them with the cauliflower in the pan I used for roasting the beets for it's final roast. I tend to steam the cauliflower rather than roast it because I have the steamer, but roasting the cauliflower is great too if you cover it.

Summer squash with onions or leeks, sometimes with sweet peppers. Seasoned with garlic, salt and pepper... dill is a great herb for this.

Asparagus, mmmmm. We eat it by the pound when it's in season.

Garlic- whole heads of it. It's a super tasty smear. Soft like butter, nutty and savory, nothing at all like raw garlic. Excellent on breads or tossed with your other veggies after they are roasted.

For all roasting, I just use a little oil, salt and pepper. Garlic gets covered.

Braising can be excellent too. Hearty greens are great for braising, as is cabbage and brussel sprouts. Collard greens in ham stock with cajun or creole seasonings, swiss chard in poultry stock with poultry seasonings and onion.. Cabbage and brussel sprouts are good in ham, poultry, or beef stock. Think corned beef and cabbage for seasonings with it.

I love roasted potatoes, beets, carrots, turnips (though I like them best cooked in a little water then finished with butter and caramelised sugar), pumpkin, butternut squash, sweet potaotes, really anything :-)
DH really dislikes roasted pumpkin and butternut squash but will eat roasted sweet potatoes. No idea why he finds them so different. There are different kinds of sweet potaotes, the other night I did one orange on, one white one and one white and purple one. Each had a detectable different taste and texture.

My favorite way to roast asparagus is to lay them atop some very thinly sliced oranges and shallots. After roasting, toss all together.

I basically like ratatouille veggies roasted together.

I generally do not roast veggies without onions, that or some other allium is always in the roasting pan.

RADISHES!! (Previously mentioned by annie1992). The chef at our country club first introduced me to roasted radishes. Then DD and I tried it at home. We combined radishes cut in half, green beans, pearl onions (parboiled), carrots, and parsnips tossed in a bit of EVOO, roasted at 400 degrees.

I've found that frozen Brussels sprouts, thawed, and cut in half roast nicely and do not end up hard.

Is butternut squash sweet? I've never tried that before either.
Last night I made chicken kabobs with pineapple, mushrooms, onions and red and yellow bell peppers.
I tossed some fresh green beans, chunks of fresh tomatoes, garlic. sea salt, fresh ground pepper and about a tablespoon of Parmesan in a tiny bit of olive oil and roasted them for about 15 minutes.
Was very good and husband actually got full on vegetables, instead of rice, potatoes or pasta.

I have been buying small Delicata squash at Trader Joes. I peel it, cut it in half and scoop out the seeds. Then I slice it in half circles. Toss in a bit of EVOO, salt, pepper and a tablespoon of maple syrup. Roast at 400 degrees for about 20 min or until brown on both sides. You will need to turn them over during cooking to brown them. We cook them in our Breville Smart Oven. Easy peasy. I love them, DH is so-so on squash's texture!

This is going on tonight's dinner table with my lamb chop and hubby's pork steak: http://allrecipes.com/recipe/roasted-autumn-root-vegetables/

I was surprised at how many fresh vegetables I could pick up at the store yesterday. Probably 2 weeks worth of dinners, for less than 30 dollars!

I'm going to be picking your collective brains A LOT! I've never had leeks either! That will be on my next shopping list.

Roasted butternut squash and onions, with baby spinach tossed in at the end.

Mix with olive oil, salt, pepper, and nutmeg.

@angelaid: butternut squash is naturally on the sweeter side, and it is enhanced by roasting in the oven, especially with onions and yams/sweet potatoes. I use a convection assisted bake mode to get a light carmelization going and its super easy. High in vitamin A, C and beta carotene.

Kabocha squash is another one to try -- it is even sweeter and the skin is edible. Just sliced like cantaloupe and tossed with a little EVOO and S&P.

I do a lot for hubby,asparagus,roma tomatoes ct in half ,he loves tomatoes,green beans,baby zucchini,broccoli,carrots.I useyellow squash,butternut whatever I feel like he loves it all.I change off so it doesn't get boring.no salt I sprinkle with olive oil.

I just roasted some old worn out sweet potatoes I had left over from Thanksgiving sitting in the basement. So I peeled them and diced them and tossed them with some olive oil and salt and roasted them...best sweet potatoes I've ever had! So many million times better than that sweet potatoes marshmallow stuff! Ha! This thread got me inspired to roast them!

a-g, for a change of pace, the guys at The Bitten Word suggest tossing sweet potato chunks with a bit of oil, then fajita seasoning mix (about a tablespoon of seasoning mix per large potato). They admit it is a little "semi-homemade," but they say it is very good.

Here is a link that might be useful: The Bitten Word Fajita Sweet Potatoes

Try adding fennel to the mix. It caramelizes beautifully with onions and potatoes (olive oil, salt & pepper). I'm thinking about adding pitted kalamatas the next time around.

I regularly roast together - carrots/onions/mushrooms - then they are always ready for a salad or an omelette or to mix into some quinoa.

Recently roasted some butternut squash coated with avocado oil, italian seasoning, and unsalted garlic pepper - delish.

Roast cauliflower - simply coated in olive or avocado oil and a little salt and pepper is simple and good . Gonna try that roasted cauliflower "buffalo" wings this week.

We had a retirement luncheon yesterday at work and the caterer served roasted vegetables: butternut squash, turnip, red onion, Brussels sprouts - all cut in about 3/4" cubes, the sprouts were cut in half. Very good!

Teresa

If any of your roasties are burning before being done, lower your oven temp.
It does take some experimenting to get used to what time is needed. I usually start the oven pre-heating, cut the firmer veggies first and give them 20 minutes head start before adding the rest. A head of garlic, beets and potatoes go in first while i prep the rest. Most sweet potatoes and squashes cook faster than beets and most white potatoes. Small brussels i poke a knife in them, large ones i slice in half. Unusual roots like black radish that i don't buy very often i quarter or 8th and just guess. Love roasted cauliflower and it goes in with the second batch....asparagus i just lay on top for the last 5 min of cooking when everything else on the pan is done and ready, and the oven is off.
And give your veggies room on the sheet pan to cook evenly. Single layer.
I pre-heat hot to 425, then lower immediately to 375 when the first potatoes, garlic, beets go in...350 when the rest goes in 20 min later.
This one was all cooked together...cut larger pieces for quick cookers, smaller for others.
The brussels were tiny ones. I'm just guessing the garlic head and beets are off the pic page at the top, put in the oven early and in the back where the heat is a bit hotter in my oven.

Something else i never do is turn my roasties. Might be my gas oven. But i do like the roasted caramelizing flavor on the bottoms. I place high, top third of my oven. The tops are roasted, the bottoms are slightly crips. (all our ovens are different)
Another hint, if planning ahead, roasting the next day...
warm your oil, i use coconut oil/olive oil, 50/50. Add chopped garlic, rosemary, fresh or dried, any other herbs and let steep 24 hrs. Then use the flavored oil to toss your veggies...

I am surprised, and very pleased, at how well this is going over! For the past two weeks, our plates have been at least 50% vegetables and smaller portions of proteins/starches (maybe 1/4 and 1/4).

(I have discovered I am not a fan of most root vegetables, but husband loves them, and will be getting them on a regular basis.)

I tried a Pioneer Woman recipe for Spicy Cauliflower Stir Fry that was a hit. Next time I will halve the soy sauce and dilute with a little water. http://thepioneerwoman.com/cooking/2014/05/spicy-cauliflower-stir-fry/

I'll be trying the mixture of eggplant, zucchini and leeks soon. Please tell me how you cut them, roasting temp and time?

For New Year's Eve I made roasted sweet potatoes and plantains.

I love roasting veggies.

When I roast root veggies, I chop tougher veggies like celery root small, and soft things like sweet potatoes larger I add them all to my pan in one layer at the same time, cook for the same time (approximately 45 minutes at 475 F, In this pan, I add olive oil, rosemary, salt and pepper before wrapping/covering with aluminum foil.

The only rather standard veggie I never use are carrots. Don't really like them -- but I love parsnips! (Go figure...)

Regards brussels sprouts, one of my local groceries sells them shaved... so I do roast those (in their own dish, maybe with some shredded cabbage and thin sliced onion). .