Start with 1 pound of vegetable, 2 tablespoons fat, 1 teaspoon salt. Use a wide, shallow sheet pan.
Roast at 400°F for 20 minutes or so (size matters). Stir once or twice. Browning should occur
Preparation
Okra with tops cut off, stirred with vegetable oil or bacon fat and salt. Add ½ teaspoon smoked paprika, ½ teaspoon cumin.
Diced tomatoes mixed with 1 cup corn kernels, olive oil and salt. After roasting stir in 1 to 3 tablespoons fresh chopped basil.
Sweet potato cubes mixed with oil, salt and 1 teaspoon black pepper. Add 1 teaspoon each fresh rosemary and garlic.
Potato chunks mixed with olive oil (or ghee), salt and ½ teaspoon black pepper. Add ½ teaspoon thyme and ¼ teaspoon nutmeg.
Kale leaves without stems, mixed with oil and salt and spread on 2 sheet pans. Bake 10 minutes and stir. Bake 10 minutes more. Combine and sprinkle with ¼ cup dried cranberries and ¼ cup sliced almonds.
Halved Brussels sprouts mixed with oil and salt. Add 4 cloves peeled garlic. Cook 10 minutes, then stir. Sprinkle with a tablespoon of nice vinegar (balsamic, sherry, raspberry etc.—apple cider works too).
