Can't believe I missed this thread.
This is the season of roasted vegetable around here. Pick your veggie, toss with olive oil, kosher salt and pepper. Roast on a shallow pan..don't crowd it! until tender. 400 degrees or so. Length of time in the oven depends on the density of the veg. They will needto be turned halfway thru.
For example-we do caulifower and broccoli slices for about 15 minutes. Beets and turnips take 30 minutes. We also do butternut squash, acorn squash, brussel sprouts, sweet potatos and on and on.