Rutabagas

Beets and brussel sprouts!

Mushrooms with whole galric, rosemary and tyhme

I love to roast pumpkin and butternut squash. Here's a link to how other people internationally use pumpkin, as well as my Italian recipe for pumpkin lasagna! marketinglifeetc.wordpress.com/

Eggplant with a splash of Fig Balsamic Vinegar!

While I agree with everyone else, I would have to say carrots because they become a whole new dish. Roast carrots in sticks/strips taste like sweet potato fries--they're so good!

i lick to roast squash and all rout vegging mix them up and poor some maple syrup and olive oil on them and im good for a weak i use sugar free syrup im a debark

Forget the tricks & treats, it's all about the beets.

I would really say all veggies gives delightful and spicy magics when roasted . Will anyone say no to this ?? :-)

My boyfriend roasts asparagus like no one's business!

cauliflower great plain and done w/ curry/garlic/hot pepper seeds

Honestly? Carrots. Nothing brings out the carroty-ness better than a good roasting with a little olive oil and some cracked pepper!

Brussels sprouts! I never liked brussels sprouts when I had them steamed, but one day my mom and I tried the Roasted Winter Vegetables recipe in a VT issue and had a brussels sprouts revolution. They're delicious! Also, roasting and "deconstructing" the sprouts makes for a great warm salad.

Any root, for the caramelization factor.

Roasted green beans! A quick tossing in olive oil with smoked sea salt and cracked pepper brings a simple vegetable to a higher level. It is always the first dish gone.