Many evenings, I simply cut a head of broccoli into florets, toss with salt and olive oil, and roast for 5 minutes at 400 degrees. The result is broccoli that's still got a crunch but is tinged with blackened pieces that are oh-so-yummy!
This is such an easy vegetable to have with dinner, as it frees me up to focus on the main dish while it roasts away in the oven.
What's your favorite roast vegetable? And how do you prepare/season it?
Related: Look! Savoury Broccoli Cupcakes