Roasted veggies! Easiest way to get an abundance of vegetables prepared at once with minimal clean up. You can never roast too many as leftovers can be stored for salads, pasta and grain dishes, soups and purées the next day or later the same week! Toss with olive oil, sprinkle with kosher sale or flaky sea salt and ground pepper, herbs of choice or non at all. Roast at 425-450F until edges caramelize. Roasting time will depend on type of veggie and size you prep. Assort on parchment lined baking sheet by "category" so each can be seasoned appropriately and as each type of veggie reaches desired doneness, it can easily be removed! Here: purple asparagus, baby cauliflower (yup), baby carrots (with a touch of cumin) and broccoli. Enjoy!