GRANT LEE CRILLY: Today, being that it's

pretty cold and wintry I want deep roasty vegetables,

the perfect side dish to any main that you already love,

but really they're so rich and decadent they're

amazing on their own.

Let's get going.

We've got five basic steps to perfectly roasting vegetables.

First one is organizing them or sorting them.

I've got a lot of vegetables here

and they're all going to cook a little bit differently

within a couple categories.

We want to separate them so they're going to roast

and be done at about the right times without overcooking.

Next to mushrooms, we'll do brassicas.

These guys can actually go on the same tray.

So these need to roast a little bit faster.

These guys need a little bit longer.

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This is going to be a good medley of vegetables.

I don't want to overcrowd this pan

so I'm going to put as much as I can on here

without stacking them.

You want everything with nice contact to the pan.

The reason why I'm adding olive oil

is because that's going to help transfer heat on the bottom

of the vegetables.

So I want to get nice oil underneath all these guys.

Some will dissolve into the vegetables as they roast.

So these guys we're going to pop in.

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I'm going to leave them down here at the bottom.

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Looking good.

These guys, the root vegetables, the alums,

and the squash, these have a lot of starch and sugar.

That's also what makes them stick to the plan.

That's the good thing about parchment paper though.

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I'm going to peel the outside and get ready to go.

I'm going to put these guys back on the tray

because I'm just going to season them all together on the tray.

A little bit of lemon.

A little bit of salt to finish.

A tiny bit of oil just to give them a sheen.

This is just some chervil we picked.

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