I find that I end up defaulting a little too often to steamed broccoli or raw carrots at dinner time, making the vegetable part of the meal a kind of dutiful afterthought. This weekend I decided to plan ahead a bit and roast some sweet potatoes and zucchini, both sliced a quarter-inch or so, tossed in olive oil, salt and pepper. My kids ended up eating about half a cookie sheet’s worth of sweet potatoes right out of the oven. Delicious.
You can toss the vegetables in oil, salt, and pepper a bowl, to ensure even coating, or you can just drizzle oil directly on to vegetables once they are on the cookie sheet.