Yield: 1, multiply to suit your needs

Scott Nowell

Huh?

• 2handfuls of vegetables per person using onion, carrot, potato, sweet potato, Brussels sprouts, green beans, asparagus, leek, and cauliflower as desired

Preheat the oven to 425°F. 

Line a half-sheet pan with heavy duty foil. The pan needs to hold your vegetables comfortably – not too close together, not too far apart. Heavy duty is less likely to tear, i.e., to get dirty.

Cut your vegetables, and toss with olive oil, more salt than you think you need, and black pepper. These are the sizes to go for: large bite sized. Carrots take the longest, so make those thinner than the rest. Consider cooking speeds with the vegetables you choose.

Green beans don’t need cutting, just trimming, so those get tossed with the rest. Notice how cozy the vegetables are with each other but that there shouldn’t be more than one layer.

Bake at 425°F for 30-35 minutes.

You don’t have to be concerned about the vegetables burning at such a high temperature because they’re nestled closely together. The most you’ll get will be a few crusty edges, and those are delightful.

Serve.

Variations:

Add fresh rosemary or thyme to the vegetables.

Reinvent the meal with different vegetable combinations: onion, potato, carrot; leek and asparagus; onion and sweet potato, green bean, Brussels sprouts, and cauliflower. If you love it, try it. The worst that can happen is it’s not great and you won’t make it again.