This year I learned the most AWESOME trick to cooking vegetables from my friend Holly. She enlightened me to roasted cauliflower and then I suddenly heard buzz everywhere about roasting vegetables. Since my family loves roasted cauliflower, I've tried roasting TONS of other vegetables, all with great success.
Favorites I've roasted:
butternut squash (for soup)
The formula is easy and consistent. Toss your chosen vegetable (cut into bite-sized pieces) in olive oil with a little salt and pepper and pop in a 400-425 degree oven on a cookie sheet or jelly roll pan for 20ish minutes. Turn the veggies halfway through. And then? EAT.