Roasting might just be the best way to cook vegetables. Roasting is a fancy term for cooking food in a hot oven. The intense heat causes excess moisture to evaporate, leaving a crispy, browned exterior. And all that browning makes food taste better.

Roasting is a great way to cook cauliflower, winter squash, carrots, and Brussels sprouts. Cut veggies into bite-sized pieces, toss with olive oil, and then spread out on a rimmed baking sheet. When veggies are lightly browned, they are ready to enjoy.

Lining a rimmed baking sheet with special paper that has been treated so it can go in the oven without burning (called parchment paper) is a good idea when baking anything that might stick – everything from cookies to roasted vegetables. The paper also makes cleanup a snap.

When the baking sheet is cool, just remove the parchment and throw it in the trash. In a pinch, you can use foil in place of parchment (it’s better than nothing), but waxed paper is not designed to go into the oven and is not an option. Follow this recipe with your kids.

ROASTED BROCCOLI

Servings: 4

1/4 cup extra-virgin olive oil

1/4 teaspoon salt

Pinch pepper

6 cups broccoli florets, large florets cut in half

1 lemon, cut into wedges

Adjust oven rack to lowest position and heat oven to 450 F. Line rimmed baking sheet with parchment paper.

In large bowl, whisk together oil, salt, and pepper. Add broccoli to bowl and use your hands to toss until broccoli is evenly coated with oil mixture.

Transfer broccoli to baking sheet. Arrange broccoli in single layer, placing flat sides down when possible.

Place baking sheet in oven and roast broccoli until lightly browned, about 10 minutes.

Use oven mitts to remove baking sheet from oven (ask an adult for help) and place on cooling rack. Use spatula to transfer broccoli to serving dish. Serve broccoli with lemon wedges.