Heat oven to 400°F. See note about temperature above.

Wash vegetables and trim any tough ends, stems, or stalks away. Cut into bite size pieces. For asparagus, I usually halve them. For brussels sprouts, keep those leaves that fall off when you trim the sprouts! They roast up into the crispiest, most wonderful little chips.

Spread vegetables out on a baking sheet. Drizzle olive oil over the vegetables, and sprinkle a generous amount of salt and pepper. Good quality olive oil, salt, and pepper matter here, as they are often the only seasonings I use. Mix with your hands and ensure that all pieces are coated with olive oil and seasonings.

Roast for 10-25 minutes. Time will depend on the kind of vegetable and size of the vegetable piece. Here are some recommended times for my favorite vegetables:

Asparagus: 10-12 minutes

Zucchini: 15-18 minutes

Brussels sprouts: 15-20 minutes, depending on size

Broccoli: 20-25 minutes

Cauliflower: 20-25 minutes

Carrots: 20-25 minutes