I roast veggies in big Pyrex pans. I smear a bit of olive oil around the bottom of the pan, put the veggies in, drizzle more olive oil over them, and sprinkle with sea salt that’s slightly coarse and freshly ground pepper. I do this with asparagus, green beans, combinations of root veggies, and the little multi-colored potatoes from Trader Joe’s (packages of white, red and purple small potatoes). All family members will gladly eat any vegetable prepared this way.