I love vegetables, especially when they’re tossed in olive oil, seasoned and baked at high heat. There’s something about the caramelized, crispy exterior and creamy interior that makes them irresistible. In the fall and winter, I’ll roast chunks of winter squash (acorn, butternut, kabocha) with smashed garlic cloves, salt and pepper. If I feel like it, I’ll thrown in some fresh or dried herbs. And in the spring and summer, I’ll do the same with whatever is in season: asparagus, eggplant, tomatoes, zucchini. Potatoes (sweet, red, gold, fingerling), carrots and onions get the treatment year-round…. 

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