3 simple roast vegetables

Roasting cauliflower with olive oil, salt and pepper

Roasting cauliflower with olive oil, salt and pepper transforms its flavor by intensifying its inherent sweetness. (November 2012) (Credit: Marge Perry)

TIP To dress up simple roasted vegetables, combine panko bread crumbs with melted butter and a little grated Parmesan cheese and sprinkle over the vegetables in the last 3 to 4 minutes of cooking.

This incredibly simple method of cooking vegetables intensifies their natural flavors -- and inherent sweetness.

ROASTED CAULIFLOWER

1 head cauliflower, cut into florets, about 8 cups

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1. Preheat oven to 450 degrees. Coat a baking sheet pan with cooking spray.

2. Combine the cauliflower, oil, salt and pepper in a large bowl and toss well. Place in a single layer on the baking sheet pan.

3. Roast 10 to 12 minutes, until lightly browned on the underside. Turn and roast until again lightly browned on the underside, another 10 to 12 minutes. Makes 6 servings.

Nutritional analysis for each serving 64 calories, 2 g protein, 5 g carbohydrates, 2 g fiber, 5 g fat, 1 g saturated fat, 223 mg sodium

ROASTED WINTER VEGETABLES

I always make a double batch (8 servings); these make great leftovers and reheat well in the oven or microwave.

2 large shallots, quartered lengthwise

1 (2-pound) butternut squash, peeled and cut into 1-inch pieces

1/2 pound parsnips, peeled and thinly sliced

1/2 pound baby cut carrots

1/2 pound baby red potatoes, halved

2 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon black pepper

1. Preheat oven to 425 degrees. Coat 2 baking sheet pans with cooking spray.

2. Combine shallots, squash, parsnips, baby carrots and potatoes in a large bowl; toss with oil, salt and pepper. Spread in a single layer on the baking sheets; roast in the center of the oven, rotating the pans and tossing the vegetables once, until the vegetables are fork tender and lightly browned, about 45 minutes. Makes 8 servings.

Nutritional analysis for each serving 138 calories, 3 g protein, 27 g carbohydrates, 6 g fiber, 4 g fat, 1 g saturated fat, 325 mg sodium

CITRUS ROASTED BROCCOLI

4 cups broccoli florets

1 tablespoon olive oil

1/8 to 1/4 teaspoon crushed red pepper flakes

1/2 teaspoon salt

1/2 teaspoon grated fresh lemon zest

1/2 teaspoon grated fresh orange zest

1. Preheat oven to 450 degrees. Coat a large baking sheet pan with cooking spray.

2. Combine the broccoli, olive oil, red pepper flakes and salt in a large bowl; toss well. Transfer vegetables to the prepared baking sheet. Roast 20 to 22 minutes, turning once, until broccoli is crisp-tender.

3. Toss with the lemon and orange zest, season to taste with additional red pepper flakes, and serve hot or at room temperature. Makes 4 servings

Nutritional analysis for each serving 50 calories, 2 g protein, 4 g carbohydrates, 2 g fiber, 4 g fat, 1 g saturated fat, 310 mg sodium