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How to roast vegetables: Preheat the oven to 400° F. Cut your vegetables in half or lengthwise (or quarter larger vegetables or leave tiny ones whole). Coat them in olive oil however you prefer (toss them in a bowl, spray them with a can of olive oil, drizzle them, etc.). Place them on a sheet pan, leaving space between them. Roast for 35 to 45 minutes, tossing in between.

Roasted Vegetable Salad with Garlic Dressing and Toasted Pepitas from Brooklyn Supper

Breakfast root cake (click through for recipe)