Carrots and parsnips: Peel and slice vegetables into French fry-size sticks. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 400 degrees F, turning occasionally, until tender and caramelized to an amber brown. Carrots take about 35 minutes; parsnips, a few minutes less.

Plum tomatoes: Cut in half, remove seeds and stems. Place on parchment-lined baking sheet, cut side up. Drizzle with olive oil and fresh herbs, such as marjoram or thyme. Roast at 400 degrees F for 5 minutes. Reduce heat to 325 degrees F and roast for 1 hour and 45 minutes. These are great on their own or in salads, sandwiches and pastas.

Zucchini: Cut into 1 -inch thick rounds. Toss in a baking pan with olive oil, salt and pepper. Roast at 450 degrees F, turning occasionally, until caramelized, about 15 minutes.

Garlic: Take a whole head of garlic, trim top about 1/4 inch. Place in baking dish, drizzle with olive oil and cover dish with foil. Roast at 425 degrees F until soft, about 40 minutes. To use, squeeze the soft cloves from out of their skins. Mix with a little balsamic vinegar and rosemary to make a roasted garlic spread for bread.

Onions: Cut in wedges, leaving root ends intact, and peel. Toss in olive oil in a baking pan and roast at 400 degrees F about 50 minutes, turning occasionally. Remove root and puree onions in a food processor. This "onion jam" peps up steaks and sandwiches, and it can be stored up to a week in the refrigerator.

Shallots: Cut 1/4 inch off tip, leaving root and skins. Toss with olive oil and salt and roast at 400 degrees F, turning occasionally, until soft, about 45 minutes.

Potatoes: Toss small potatoes with olive oil, salt, pepper and desired herbs. Roast at 425 degrees F until tender, about 35 minutes. Or toss peeled potato chunks with heavy cream mixed with a little dry mustard and salt. Roast at 350 degrees F for 1 hour.