Here is the EASIEST way to cook vegetables—roast them!
Roasted Beets 
ingredients
2-3 bunches of fresh beets
water or broth
salt and pepper
olive oil (optional)
directions
Pre-heat the oven to 4000 F. Cut the leafy tops and the long skinny tails off of the beets. Wash the beets to remove the excess dirt. Place them in a baking dish. Add about 1 inch of water or broth. Cover tightly with foil. Bake for about an hour or until the beets are tender.
When the beets are slightly cooled, you can easily peel off the skins. Cut them into chunks, season with salt and pepper and drizzle with olive oil.
Roasted Cauliflower 
ingredients
1 cauliflower head, cut into florets
olive oil
salt and pepper
grated Parmesan cheese
directions
Pre-heat the oven to 4000 F. Place the florets into a baking dish and drizzle with olive oil. (You can also spray it with olive oil using a “Misto” bottle.) Season with salt and pepper.
Roast for about 40-45 minutes until the cauliflower is tender. Sprinkle with grated Parmesan and bake for another minute or two.
Roasted Sweet Mini Peppers 
ingredients
1 bag of sweet, mini peppers
salt and pepper
olive oil
directions
Pre-heat the oven to 4250 F. Place the mini peppers in a baking dish. Drizzle with olive oil and season with salt and pepper. Roast for about 30-35 minutes stirring 1-2 times.
