Using Vegetables That Are Past Their Prime (part 1): Roasting

Roasting has many benefits for cooking vegetables, namely that you can put everything on a pan, put it in the oven and then do nothing, and somehow end up with tasty food. I'm pretty lazy, so I just cut everything into smallish chunks and call it good, but I guess if you wanted to be all fancy you could do smaller pieces of things that take a while to cook, or not put everything in at once so that some things don't end up over cooked and some things end up under cooked. When I'm cooking for just myself, though, I'm way too lazy to do anything like that. Those white chunks are the daikon radish that has yet to grow on me. I'm assuming everything else on there is pretty obvious.

For these I just put some foil on a cookie sheet, arranged the vegetables on top and put it in the oven at somewhere around 350 degrees. Normally I would put some oil on there, too, but that didn't happen in this case. Also, salt is good, too.

The vegetables post-roasting were not nearly as photogenic as pre-roasting. Or maybe I was so lazy that I didn't even cook them, I just ate everything raw, using the cookie sheet as a big plate. You'll never know.