I agree with LIBBYL1 -- roasted. Some are good at 350F for 45 or more minutes, but some, especially cauliflower and even carrots, are better gently oiled and cooked at about 400F for an hour. They get just crisp enough with a little browning around the edges. Rosemary with potatoes, thyme with most things, dill with carrots. A splash of balsamic vinegar at the end for that 'acid' that sparks contrast and brightness.
On the other end of the time scale: asparagus, string beans, and broccoli for only about 15 minutes in the oven, and with a little lemon juice (or balsamic vinegar) at the end.
"Habe nun, ach! Philosophie, Juristerei und Medizin, Und leider auch Theologie Durchaus studiert ..." (Goethe, "Faust")
| current weight: 203.0