One of the easiest ways to use up your veggies, is to roast them! The key is to have your vegetables cut into about the same size pieces (1/2-2") and cook at a high temperature (400-450 degrees). The bigger the pieces and the lower the oven temperature, the longer it will take to cook. I like to roast mine at 400 for a slightly longer time, because I love having them cook all the way through AND a bit blackened. No toasty edges for me, I want my whole pan toasty! My all-time favorite roasted vegetables are parsnips (peeled!), asparagus, and green beans.