Roasted Root Vegetables With Hot Honey

The kindest thing you can do for yourself when you’re stiff from being in the cold is to find some warmth: Because as the chill in your bones starts to fade, so does your stiffness. The same thing happens to hard winter vegetables when they’re enveloped in the heat of the oven — they soften and sweeten as they roast until they’re golden outside and tender in the middle.

A roasted vegetable is a wonderful vegetable, even when cooked simply with only oil, salt and pepper. There are plenty of ways to roast different vegetables, but sometimes, you want a single method that works with everything so you can buy whatever looks good and know what you’re going to do with it.

The sheet-pan method below works just as well on cold weather roots, florets and dark leafy greens as it does with spring’s sprightly asparagus and string beans and summer’s juicy tomatoes and peppers. Just follow these easy instructions and exceptional results are guaranteed:

1. Cut the vegetables into uniform pieces.

Slice your vegetables big or small, just shoot for roughly the same size. Smaller pieces cook more quickly and produce crisper outsides, while larger ones offer more creaminess in the centers. Spread the pieces out on the sheet pan so they don’t steam and end up mushy.

2. Season and oil the vegetables generously.

It’s just like getting a tan at the beach: Oil up for a bronzed exterior. One to 2 pounds of vegetables need one to three tablespoons of oil and should be sprinkled with nice big pinches of salt (and black pepper if you’d like).

3. Roast on the rack of a hot oven.

The magic oven temperature is 425 degrees, hot enough to caramelize outsides but not so hot that ingredients will burn before the interior cooks through. Setting the sheet pan on the bottom rack, which is nearest to the heat source, turns it into a big skillet and helps the bottoms of the vegetables sizzle and sear. But unlike a skillet on the stovetop, the surrounding heat of the oven simultaneously cooks the other sides, too. Most recipes tell you to stir or flip vegetables halfway through cooking, but this could result in only slightly golden outsides and potentially dry insides. Skip the flip.

4. Flavor the vegetables after cooking.

While you could coat the vegetables before roasting lowest with spices and other seasonings, it’s easier to focus on roasting the vegetables well and not stress about small seasonings scorching. The cook time will depend on the density and size of the vegetables; when a fork pierces through easily, they’re done. If you’d like, toss the roasted vegetables on the hot sheet pan with anything you want to warm or toast, like spices, butter or chopped garlic. Or, contrast the sweetness of the vegetables by sprinkling them with fresh herbs, spicy sauce or a squeeze of tangy lemon juice. To turn the vegetables into a complete meal, serve them over grains or purée them into soup.

In this one-method-fits-all recipe, turn any combination of sturdy root vegetables into caramelized morsels. Whether you have carrots, beets, turnips, potatoes or sweet potatoes, rutabagas or any other root vegetables hibernating in your kitchen, cut them into pieces roughly the same size and cook them together on a sheet pan. Roasting on the oven’s bottom rack without stirring ensures one side will be golden brown without the interior drying out. You could stop after Step 1and enjoy the vegetables’ inherent sweetness, or go on to Step 2to toss them in a combination of butter, honey, lemon and crushed red pepper. Enjoy with roast chicken, pork tenderloin, a hearty salad or a fried egg. — Ali Slagle Yield: 4servings. Total time: 45 minutes. 2 pounds any mix of carrots, golden beets, parsnips, potatoes, rutabagas, sweet potatoes and/or turnips, scrubbed or peeled and cut into 1/2-inch pieces (about 6 cups)

2tablespoons extra-virgin olive oil

Salt

1tablespoon unsalted butter 1tablespoon honey, plus more as desired

1teaspoon lemon zest plus 1 tablespoon lemon juice

1/2 teaspoon crushed red pepper or 1/4 teaspoon ground cayenne, plus more as desired

1. Arrange a rack at the bottom of the oven and heat to 425degrees. On a sheet pan, toss the vegetables with the oil and season generously with salt. Spread in an even layer and roast on the bottom rack, without flipping, until browned underneath and fork-tender, 20to 25minutes.

2. Add the butter, honey, 1 1/2 pounds broccoli, cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4inch thick

3tablespoons extra-virgin olive oil

Salt and pepper

2garlic cloves, finely chopped

3/4 packed cup/3ounces coarsely grated extra-sharp cheddar

1. Arrange a rack at the bottom of the oven and heat to 425degrees. On a parchment paper-lined sheet pan, toss the broccoli with the oil and season with salt and pepper. Arrange in a single layer, cut sides down, and roast on the bottom rack, without flipping, until browned and crisp-tender, 15to 20minutes.

2. Sprinkle the broccoli with the garlic, stir to combine, then spread the broccoli in an even layer. Sprinkle with the cheddar, then roast until the cheese is melted and nearly all golden brown, 6to 9minutes. Let cool a few minutes for the cheese to crisp. Use a spatula to transfer the broccoli and all the cheese to plates. 2medium sweet potatoes (about 2 pounds), scrubbed, halved lengthwise and cut into 1/2-inch-thick halfmoons

3tablespoons extra-virgin olive oil

Salt and pepper

1 large bunch curly kale (about 3/4 pound)

4 large eggs

1/2 cup unsweetened coconut flakes

1/3 cup peanut butter (any kind)

1tablespoon harissa paste, plus more to taste

1/2 cup warm water

4 cups cooked grains (such as farro, barley or rice)

KELLY MARSHALL — THE NEW YORK TIMES Roasted cauliflower and garlic soup. lemon zest, lemon juice and crushed red pepper to the vegetables. Toss until the butter melts, scraping up browned bits from the pan as you go. Taste and adjust seasonings with salt (if bland), honey (if too spicy) and crushed red pepper (if too sweet).