Most recipes for winter vegetables call for roasting them whole or in chunks. They can take an hour or so to roast, so they may not be practical for weeknight meals. A way to get the same wonderfully caramelized results is to thinly slice root vegetables-and other winter vegetables like hard squashes-and roasting them on baking sheets. This yields delicious, evenly-cooked vegetables in less than half the time. The technique for quick roasting: Cut the vegetables into thin slices and toss them with olive oil, salt, and herbs. Spread the vegetable in one layer on a baking sheet and roast them in a 450 degree oven. In about 20 min, the vegetables are done-soft on the inside, brown around the edges, and super-sweet. Because the vegetables are sliced into disks, they have more surface area for caramelizing. As a bonus, these roasted vegetables look great on a plate, and they are really versatile-as a delicious right out of the oven, as they are in leftovers.
Adapted from Fine Cooking, Feb./March 1998