Just like with grilling, some veggies call for more attention than others. You should still parboil potatoes and watch the eggplant. Some veggies, like mushrooms, tomatoes, and green onions, don't have the same magic when flash-roasted. Others, like those listed below, love being cooked in the oven.

CARROTS: Peel and cut into halves or quarters length-wise so that the thin pointy ends will be dark and carmelized.

PARSNIPS: When prepared just like the carrots, parsnips also turn sweet; just be sure to let them cook for longer than most other vegetables.

BRUSSELS SPROUTS: Who thought they could taste so good? Trim off the bruised outer leaves and extra stalk. Slice in half length-wise and roast until the leaves are good and crisp.

BROCCOLI RAAB: Also called broccoli rapini or broccoli rape, the leafy cousin to everyday broccoli tastes great.

SHALLOTS: Peeled or left whole, the slightly-sweet shallot turns downright sugary.

GARLIC: Doused generously in oil and left whole, or cut in half along the width and set skin-up, or scattered around as individual cloves, garlic turns mushy, mild and very tasty.