“When I was growing up my mother cooked all the time. So I do know this – if I have a bunch of vegetables and don’t want to mess up a meal, I can cut them all up and roast them. I just sprinkle on a little olive oil, add a pinch of salt, some black pepper and then put them out on a pan (or two or three). The oven should be around 400 degrees. All you need to do is check on them periodically – but don’t leave them in longer than 50 or 60 minutes. You want them to be roasted, not burned. Take them out and you can cut them up, put them in tacos, add them to a salad or eat them as-is. For all the existential anxiety being pushed in the news these days the kitchen is a great little oasis of control.”
From this SFMOMA blog post ’I am only in control of vegetables’ by Chris Cobb.