1 pound sturdy fall vegetables:
Delicata squash, cut in half lengthwise, seeds scooped out, cut into ½-inch moons
Parsnips or carrots, butt ends trimmed, peeled and cut into 1-inch chunks
Kabocha or butternut squash, peeled with a vegetable peeler, cut in half, seeds scooped out, cut into 1-inch chunks
Celery root, brown skin removed with a sharp knife, cut into 1-inch cubes
Romanesco, broken into 1-inch pieces
Spices and seasonings:
A pinch of chile flakes
A pinch of smoked paprika
A pinch of ground cumin
Squeeze of lemon or lime
Preheat oven to 400°F. Toss your vegetables of choice with a glug of olive oil and a pinch of salt—not too much, you’ll finish salting it after. If you want to add some spices, add a pinch now and toss with the vegetables.
Roast for anywhere from 20 minutes—for the delicata—to 40 minutes, until the vegetables are golden brown and tender.
To finish, adjust salt to taste and add the citrus if you’re using it.