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1
Preheat the oven to 400F.
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2
Peel the potatoes and turnips.
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3
Cut them into pieces about the same size and about 1/2 inch thick, so they will cook evenly.
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4
Toss the vegetables with a light coating of olive oil and season with salt and fresh-ground pepper.
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5
Sprinkle with chopped herbs or sprigs of herbs such as thyme, rosemary, sage, and bay leaves.
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6
Put the vegetables on a baking sheet or in a gratin dish and roast, stirring and turning the vegetables occasionally once they begin to color, until browned here and there and tender throughout, about 30 minutes.
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7
Take care not to overcook, or they can toughen and dry out.
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8
Add other vegetables, such as carrots, parsnips, rutabagas, winter squash, and fennel.
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9
While still hot from the oven, toss the vegetables with a mixture of finely chopped garlic and parsley.
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10
Eggplant is delicious roasted: Cut firm, shiny globe eggplant into slices about 1/2 inch thick.
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11
Brush the slices with olive oil on both sides, season with salt and fresh-ground pepper, and place on a baking sheet.
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12
Roast the eggplant at 400F for 15 to 20 minutes, until the slices are nicely browned on the bottom.
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13
The slices will stick to the pan at first but will lift easily with a spatula once they are browned.
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14
Flip the slices over and cook for another 10 minutes or so, until browned on the other side.
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15
Keep an eye on them; the slices will cook faster on the second side.
