"Quintessential" Roasted Vegetables

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These are the best recipe for roasting veggies. It has been my go to recipe with any vegtable.

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I have made this recipe three times in the past three months, and have gotten nothing but rave reviews! I don't use as much oil as called for and it is still very good. This is my go to recipe for taking to a potluck or a make ahead dish for a dinner or Holiday dinner.
There is extra work by par boiling the vegetables, but it takes a lot of the roasting time away from the dish.

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The parboiling and putting in fridg etc... was more to lock in a bright color - you do not have to do all of that. Simply cut the veggies in similar sizes so they cook evenly and together (meaning they all are done at the same time. You may have to put the harder root veggies in before the other veggies, but the process is the same - cut them all up, add your olive oil - cut it in half if you want, let the veggies roast - when they are tender take them out, add all your herbs and finish in oven for 15 more minutes to set the herbs flavor. If you want crispy veggies - then roast longer - use more oil and make sure you toss them often towards the end of the cooking period to make all sides crispy & not burn or stick to bottom of pan. It's a great recipe if you don't mind the work - or just make it simple and roast it all with fresh herbs, seasonings, etc... for a longer period of time!

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On the show he made the first cut of the carrot diagnally, the second was straight. It gave the carrot a different, interesting shape.

To the others that said 'follow others instruction'. Michael's show is easy entertaining. Prep and partial cooking a day or two in advance so that you can spend time with your guests and still serve them a quick meal.

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What does this mean, "Chop the carrots diagonally first, then straight"?

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This is WAY too much work. Try Ina's or other Food Network chefs recipes that don't call for all the pre-cooking. I roast asparagus all the time. Just toss in a little oil, S&P and pop in a hot oven (450 for ten minutes and voila!

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We enjoyed this dish very much. I will try it next time without parboiling, just to see if the various vegetables come out the same texture, thus cutting out a step. Still, there was a depth of flavor you can't get any way expect by roasting and our guests commented on the flavor as well - even the two non-carrot-eating children took seconds.

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Roast vegetables taste much better when they are crisp. These were literally drowning in olive oil.

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Love roasted vegies but with addition of the asparagus these were great. Some fresh lemon zest just before serving makes this recipe pop!

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Tried Michael's way vs. just tossing veggies with evoo s&p and herbs and slapping in a hot over. I'm not convinced that the par-boiling step brings any additional flavor to the roasting procedure. Certainly tasty though!