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"This winter, I&amp;#039;ve been roasting vegetables from broccoli to zucchini. Roasting intensifies the flavor of even the most bland vegetables by evaporating their moisture and caramelizing natural sugars. I really think it&amp;#039;s magic. If you don&amp;#039;t believe me buy some pink plum tomatoes and test it out. Transformational!! When I saw gorgeous asparagus in the market, I couldn&amp;#039;t resist. Asparagus, always a sign of spring got me hopeful-- and hungry. And what coud be simpler than snapping offthe tough ends, tossing the spears with a couple of tablespoons of olive oil, laying them out (with out space between the spears), and sprinkling with salt. A 10-minute blast (8 minutes if they&amp;#039;re skinny!) in a 450 degree oven and you&amp;#039;ve got sweet, tender spears that are luscious with a simple grind of pepper, or a dip of sour cream, mustard, tarragon and a splash of lemon juice if you&amp;#039;re feeling fancy.  For more ideas on vegetables to roast, check out: http://www.goodhousekeeping.com/food/cooking/oven-roasted-vegetables?click=main_sr   http://www.goodhousekeeping.com/recipefinder/bacon-eggs-over-asparagus-recipe?click=recipe_sr What&amp;#039;s your favorite thing to do with roasted veggies? Toss them with pasta? use as an appetizer? puree for soup? If you are coming to New York come to one of our tours of the Test Kitchen and let us know. To sign up for a tour and see how we test products in all the deaprtments of the Good Housekeeping Research Institute, please go to www.goodhousekeeping.com/ghri tours. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a24193/transform-winter-veggies-from/>