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Roast beets Heat oven to 450F.
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Place beets on a parchment-lined piece of aluminum foil and drizzle with 1 tablespoon olive oil.
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Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 1/4 hours for larger beets.
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Let stand until cool enough to handle, then rub off skins with paper towels.
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Cut beets in half (or into quarters or sixths if large).
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Meanwhile, roast shallots, parsnips, and carrots Toss shallots, parsnips, and carrots in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper.
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Spread in a single layer on a parchment-lined rimmed baking sheet and sprinkle with rosemary, tossing to coat.
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Roast until tender and golden, turning vegetables over once, about 30 minutes.
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Transfer to a bowl.
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10
Prepare greens Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel (or damp paper towels).
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11
Refrigerate until needed (this will help crisp the leaves).
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Toss vegetables and greens with vinaigrette Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette.
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Toss beets separately with 1 tablespoon vinaigrette (to prevent their color from bleeding).
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Toss arugula with 2 tablespoons vinaigrette and season lightly with salt and a pinch of pepper.
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15
Compose salad and serve Line a serving platter with arugula and arrange vegetables on top.
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Serve pepitas on the side, if desired, or sprinkle over the top of salad.
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Serve salad immediately.
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Heat oven to 350F.
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Beat 1 large egg white until soft and foamy in a medium bowl.
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Combine 1/4 cup sugar, 1 teaspoon coarse salt, 1/2 teaspoon ground chile, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cumin, and 1 3/4 teaspoons cayenne pepper, and whisk into egg white.
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21
Stir in 2 1/2 cups raw pepitas (hulled green pumpkin seeds) until well coated.
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Spread mixture in a single layer on a rimmed baking sheet, and bake until golden and fragrant and seeds are almost completely dry, 10 to 15 minutes.
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Place pan on a wire rack to cool.
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Spiced pepitas can be stored in an airtight container at room temperature up to 2 weeks.
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Pecans, walnuts, cashews, or almonds may be substituted for the pumpkin seeds.
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(Makes 2 1/2 cups)
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For best results, roast vegetables in a single layer on a rimmed baking sheet, tossing them once or twice during roasting and rotating the pan for even cooking.
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28
Trim tough ends of stalks and toss with olive oil, salt, and pepper on a baking sheet.
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29
Roast at 450F in a single layer until golden and tender, 20 to 25 minutes.
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30
Trim stems and roots; drizzle with olive oil and wrap in parchment-lined foil.
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31
Roast at 450F until tender when pierced with the tip of a knife, about 1 hour 15 minutes (depending on size).
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Let cool slightly.
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33
Rub off skins with paper towels, wearing gloves to avoid staining hands.
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34
Peel and cut stems from a head of broccoli or cauliflower into 1-inch pieces; break head into florets.
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Toss with olive oil, salt, and pepper on a baking sheet.
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36
Roast at 450F until tender and browned, about 25 minutes.
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37
Trim Brussels sprouts and halve if desired.
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Toss with olive oil, salt, and pepper and roast at 450F until golden brown and tender, 20 to 25 minutes.
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Peel carrots and toss on a rimmed baking sheet with olive oil, salt, and pepper.
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40
Roast at 450F until tender and golden brown, 30 to 45 minutes (depending on size).
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41
Roasting ears in their husks gives them an appealing smokiness.
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42
Slit husks and peel back; remove corn silk.
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43
Fold husks around corn; tuck in a few herb sprigs (thyme, oregano, or marjoram), a sprinkle of salt, and bits of butter.
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Tie with kitchen twine to secure, and roast in a baking pan at 450F until tender, about 25 minutes.
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45
Toss whole mushrooms (shiitake, cremini, white button, or oyster) with olive oil, salt, pepper, and herbs (thyme, oregano, or savory).
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46
Roast at 450F until golden brown and slightly shriveled, 20 to 25 minutes.
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47
On a baking sheet, toss small potatoes with olive oil, salt, pepper (or crushed red pepper), and herbs (rosemary or thyme).
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48
Roast at 425F until tender and browned, about 30 minutes.
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You can also roast russet potatoes the same way; cut them into wedges first.
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50
Peel shallots and toss on a baking sheet with olive oil, salt, and pepper.
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51
Roast at 450F until tender and caramelized, about 30 minutes.
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52
Cut into wedges and toss with olive oil, salt, and pepper on a baking sheet.
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53
Roast at 450F until tender and golden, 20 to 25 minutes.
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54
Peel and cut small turnips into wedges.
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55
Toss with olive oil, salt, and pepper on a baking sheet and roast at 450F until tender and golden, 20 to 30 minutes.
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56
Cut in half and remove seeds; cut squash into wedges or rings.
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Toss with olive oil, salt, pepper, and herbs (sage, rosemary, or thyme).
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Roast at 450F until tender and golden, turning once, 35 to 40 minutes.
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If desired, drizzle with honey or maple syrup 10 minutes before finished.
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60
Also acorn squash can be cut in half; fill seed cavity with some butter and honey or maple syrup.
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61
Roast, basting with juices until golden and tender, about 40 minutes.
