Tonight I roasted some vegetables because the new issue of Bon Appetit told me to. They made a lovely, fresh, flavorful (and super easy) side dish.
Roasted Vegetables
Preheat oven to 450. Combine assorted seasonal vegetables (I used carrots, parsnips, snap peas, and asparagus) and toss with olive oil. Season with kosher salt and pepper. Spread in a single layer on a rimmed baking sheet. Bake until crisp tender and starting to char in spots, about 20 minutes, tossing halfway through.
The Tracey Show 
Some of my faves!
They really are so good!