Roasting is just baking at a high temperature. The intense dry heat of the oven removes the moisture in the produce. It caramelizes natural sugars while mellowing the bitterness of cruciferous vegetables like Brussels sprouts.

The process: toss whole or cut-up vegetables wi...

• For big, sturdy vegetables like whole parsnips, halved sweet potatoes or cauliflower steaks: Start at 400 degrees because they need more time to cook through.
• For medium-sized pieces — stems of broccoli, butternut squash chunks or quartered beets — s...