adapted from The Santa Monica Farmer's Cookbook by Amelia Saltsman

 Roasting vegetables concentrates their flavors, develops and caramelizes natural sugars, and gives them that appetizing crisped look.  Best of all, the same technique works for just about any vegetable you've got on hand, any time of the year.  Follow these simple steps for great results.

 Keep vegetables or vegetables pieces a uniform size for even cooking.

 Toss cleaned, trimmed vegetables with 1 to 2 tablespoons olive oil, kosher or sea salt, and freshly ground pepper.  For convenience, do this directly in the pan.

 Always preheat the oven.

  Roast dense vegetables, such as beets or potatoes, at 400 degrees, quick-cooking ones, such as asparagus or tomatoes, at 425 to 450 degrees.

 Don't crowd the pan, or your vegetables will steam rather than brown.  Large baking sheets and heatproof-glass dishes are ideal for roasting.

 Roast vegetables uncovered in the upper third of the oven for better browning.

 Halfway through the cooking time, remove the pan from the oven and give it a shake or use a spatula to loosen and turn the vegetables.