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time needed in its headnote.) Many recipes, like those in the Quick—Roasting chapter, have a significant amount of hands—off cooking time, too. If you’re short on time, you can often skip a garnish of chopped parsley or toasted nuts (especially if you’re not keeping these on hand in the fridge) to speed things up. Estimated times do not include preheating the oven.
    You will notice that a majority of these recipes serve three or four people, or else four or five. It’s not because I like odd numbers, but rather because that’s the yield of the suggested pot or pan (which are the sizes you are most likely to have and that will work best on home stoves). Of course, some recipes serve six or more. These tend to be salads and gratins, which come together in larger cooking vessels. Many recipes yield enough for two main dish servings, for a change of pace. And lots of recipes are easily doubled. To double those in the Quick—Roasting chapter, for instance, simply use two sheet pans and shift their positions halfway through cooking.
    The cooking times and cuts for a vegetable are included in the recipe. Not all vegetables work in all foundation recipes. Some vegetables naturally lend themselves to certain methods, while others (like those darn carrots) seem to work with every method. All of the “workhorse” vegetables (such as broccoli, green beans, spinach, potatoes) will work in at least one of the foundation recipes, and usually more than that.

Chapter 3
Quick Roasting
    METHOD: Quick—roasting
    EQUIPMENT: Large (18-×-13-×-1-in/45.5-×-33-×-2.5-cm) heavy—duty rimmed sheet pan lined with parchment paper, tongs, oven thermometer
    HEAT: The oven, HOT! 450 to 475°F/230 to 245°C (Gas Mark 8 to 9)
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    RECIPES: Foundation Recipe for Quick—Roasting • 28
    Quick—Roasted Cauliflower with Zesty Orange—Olive Dressing • 30
    Roasted Broccoli Florets with Two Dipping Sauces • 33
    Quick—Roasted Beet Slices • 35
    Roasted Beet, Orange, and Mâche Salad with Goat Cheese and Toasted Walnuts • 36
    Sweet Potato “Mini—Fries” with Limey Dipping Sauce and Spiced Salt • 37
    Roasted Green Beans and Cremini Mushrooms with Rosemary—Garlic Oil • 40
    Caramelized Plum Tomatoes in an Olive Oil Bath • 41
    Roasted Tomato, Basil, and Mozzarella “Sandwiches” • 42
    Roasted Brussels Sprouts with Orange Butter Sauce • 43
    Tiny Roasted Root Vegetables with Shallots and Fresh Herb Salt • 44
    Warm Bistro Salad with Tiny Roasted Root Vegetables and Bacon Dressing • 47
    Eggplant and Basil “Caponata” Salad • 49
    Roasted Turnips and Pears with Rosemary—Honey Drizzle • 50
    Vanilla and Cardamom Glazed Acorn Squash Rings • 51
Quick—Roasting: How It Works
    Roast it, and they will eat it. It’s just a given. If you’re on a mission, like I am, to help people fall in love with vegetables, roasting is the way to do it. By now, you probably know this, and you’ve probably got a recipe for roasted potatoes that you turn to a few nights a week (if truth be told). What you might not know, though, is how delicious roasted broccoli and roasted cauliflower are—or that you can use a basic technique and formula to roast whatever you’ve got on hand, any night of the week.
    To get that delicious caramelized, roasty—toasty flavor, you need just three things: a heavy—duty aluminum sheet pan, parchment paper, and a hot oven. Oh, and a sharp knife to cut your veggies and a sturdy pair of tongs to toss them wouldn’t hurt.
    Honestly, I know it’s a drag when people say, “Buy this and buy that.” But these restaurant—style sheet pans are much easier to handle than flimsy cookie sheets, they won’t warp, and, most important, they’ll cook your vegetables much more evenly—especially at high heat—than anything else. (Do not be tempted to use nonstick sheet pans; their dark surface will brown the vegetables before they are tender inside.) Plus, size matters; these pans are big enough (18 × 3 × 1