Why not roast those vegetables?

When I was growing up, having a side of vegetables at supper meant something boiled - carrots, peas, beans, corn, whatever. It was boiled. Eventually we got a steamer basket, and then it was boiled or steamed. Still not impressive.

These days, I often roast vegetables such as brussel sprouts (see the recipe a few days ago), cauliflower, broccoli, or even carrots.

The basic process is:

1. Preheat the oven to 350 or so.
2. Toss the vegetables with olive oil and seasoning (salt, pepper, maybe some garlic).
3. Roast until soft. (Depends on the vegetable, usually 20-30 minutes)
   

Because you're not boiling the veggies, you're not washing away the vitamins, and you get some tasty charring and caramelization that you don't get in a wet cooking method. So if you've got some vegetables and you're tired of soggy sides, fire up the oven and roast 'em!