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could also pilfer a sauce or a seasoning from any of the other recipes in this chapter. The truth is, roasted vegetables can be plenty tasty with no embellishment; that’s why everyone loves them.
    1¼ TO 1½ LB/570 TO 680 G YOUR CHOICE OF VEGETABLE
    (
1 lb/455 g trimmed; see the table on page 27 for choices and how to cut them
)
    3 TBSP EXTRA—VIRGIN OLIVE OIL
    ¾ TSP KOSHER SALT
    1 RECIPE FLAVORED BUTTER (
optional; recipe follows
)
    1
Preheat the oven
to 475°F/245°C (Gas Mark 9). Line a large (18-×-13-×-1-in/ 45.5-×-33-×-2.5-cm) heavy—duty rimmed sheet pan with a piece of parchment paper.
    2
Put the vegetables
in a medium mixing bowl, add the oil and salt, and toss well.
    3
Arrange them in one layer
on the sheet pan and roast, flipping once or twice if you like, until the vegetables are tender and golden brown, between 15 and 35 minutes, depending on the vegetable. Don’t worry if the parchment paper becomes quite dark.
    4
Let the vegetables cool
for a minute or two on the sheet pan and then transfer them to a mixing bowl. Add 2 to 4 tsp of the flavored butter (if using), toss gently until it’s melted, and serve.
    Serves 3 or 4
Flavored Butter
    This recipe is like a foundation recipe for flavored butters, which are not only infinitely variable, but also incredibly versatile. (They can be made a few days ahead, too.) Here I start with a formula something like this: For every 2 Tbsp of unsalted butter, use ½ tsp zest, ½ to 1½ tsp chopped fresh herbs, and 1 / 8 tsp kosher salt. The next addition can be 1 tsp of honey or maple syrup. From there, if you like big flavor, you can add a little more zest, or add a dried spice in addition to the fresh herb (for example, an orange, mint, and curry butter). If you want a bit more sweetness, add another 1 tsp honey.
    These are easy and fast; microwave the butter for a few seconds to soften it before mixing. You might not use all of this on your vegetables the first night; save it and use the rest another night on roasted, grilled, or two—step vegetables. Or top a grilled steak, pork chop, or chicken breast with it. Try it on grilled bread, too.
    2 TBSP UNSALTED BUTTER,
softened
    ½ TSP GRATED CITRUS ZEST (
lemon, lime, or orange
)
    CHOPPED FRESH HERBS,
such as 1½ tsp finely chopped fresh parsley, mint, cilantro, or basil; or 1 tsp finely chopped fresh thyme; or ½ tsp finely chopped fresh rosemary
    1 / 8 TSP KOSHER SALT
    1 TO 2 TSP HONEY OR MAPLE SYRUP (
optional)
    ½ TSP GROUND DRIED SPICE,
such as curry powder, chile powder (including chipotle), cumin, coriander, or smoked paprika
    1
Combine all of the ingredients
in a small bowl and mix well with a rubber spatula.
    Yields 2 to 2½ tbsp
Quick—Roasted Cauliflower with Zesty Orange—Olive Dressing

    When I cooked in a busy take—out market, I used to make roasted vegetables every day. And every day, one of the market’s owners would come through the kitchen and pick the roasted cauliflower out of the pans I had cooling on the counter. She loved it, and I do, too. It’s so sweet that it almost tastes like candy. So don’t feel timid about serving the florets hot out of the oven, unadorned. But if you want to zip them up—and make them look a little more colorful—the orange, black olive, and parsley dressing here is delicious.
    Serve this dish alongside sautéed boneless pork chops with a pan sauce made from a little red wine reduction and dried fruit.
    1 LB/455 G CAULIFLOWER FLORETS,
each about 1½ in/3.75 cm long with one flat side (
from 1 very small head)
    3 TBSP EXTRA—VIRGIN OLIVE OIL
    ¾ TSP KOSHER SALT
    Orange—Olive Dressing
    1 TBSP EXTRA—VIRGIN OLIVE OIL
    1 LARGE GARLIC CLOVE,
smashed and peeled
    2 BIG PINCHES OF CRUSHED RED PEPPER
    1 TSP FINELY GRATED ORANGE ZEST
    1 TBSP FINELY CHOPPED PITTED KALAMATA OLIVES (
about 3 olives
)
    2 TBSP FRESH ORANGE JUICE
    1 TSP RED—WINE VINEGAR
    1 / 8 TSP SUGAR
    1 / 8 TSP KOSHER SALT
    FRESHLY GROUND BLACK PEPPER
    2 TBSP CHOPPED FRESH PARSLEY
    1
Preheat the