Big Platter of Roasted Vegetables
I always make this dish as if for a crowd and put leftovers in salads, sandwiches, quesadillas, or omelets. It also works well for company because you can make it ahead and serve at room temperature or reheat. Many vegetables are good for roasting: turnips, beets, rutabagas, fennel, asparagus, pumpkins, corn, and any type of winter squash. Just be sure to group vegetables with similar cooking times. Prep: 10 minutes, Cook: 35 minutes.