Think of rosemary roasted potatoes and how the flavors pop. Those vivid, caramelized notes sing thanks to roasting.

Rosemary roasted potatoes is lesson one in Roasted Veggies 101: There's a world of delicious possibilities beyond this classic combination that will light up any meal.

"Roasting veggies brings out their sweetness and intensifies the flavors," says Austin's Lucinda Hutson, author of The Herb Garden Cookbook, from the University of Texas Press. But, to her, that's just the beginning.

"The fun of roasting veggies," she says, "comes from the seasonings and condiments used once they are roasted.

"I love roasted beets. I love to toss them afterward in raspberry vinegar with salt, pepper and some cayenne."

And she makes sure there are plenty of après-roasting options available.

"Serve condiments at the table like pestos, salsas, chimichurri, shredded dry cheeses," she says. "I always have small bowls of sea salt, pepper and cayenne."

Roasted vegetables also make exquisite winter soups - and quickly.

"Rather than just serving them," says Santa Fe cookbook author Deborah Madison, "you could use them to make a soup, which would benefit by the more deeply concentrated flavors."

Ms. Madison wrote the acclaimed Vegetarian Cooking for Everyone (Broadway Books, $28) and Local Flavors (Broadway Books, $39.95), which celebrates local produce and farmer's markets.

But the depth of flavor that lifts roasted vegetables out of the ordinary also allows them to stand on their own, says Samir Dhurandhar, executive chef at Nick & Sam's steakhouse in Dallas.

"To me, a roasted vegetable is so flavorful, you don't need to add anything else to it," he says. "They're a great side dish."

Root vegetables, such as potatoes, sweet potatoes, beets, carrots, rutabagas and parsnips, are logical choices for roasting, as are winter squashes. Ms. Hutson also suggests experimenting with alliums: shallots, garlic, elephant garlic and onions. You can also roast vegetables as unlikely as asparagus and fennel.

Once you master a few basics, it's easy to get beautiful results every time. And with just a smidgen of imagination, you can turn out dazzling side dishes, such as Ms. Madison's Roasted Mushrooms With Pine Nuts or chef Dhurandhar's Indian-Spiced Potatoes roasted over sugar cane. Talk about chasing the winter blahs!

Kim Pierce is a Dallas free-lance writer.

Start with an oven of at least 400 F in most cases.

"The reason for high-heat roasting is to caramelize the vegetable juices and make their flavors more robust," says cookbook author Deborah Madison. Cooking time will depend on what you're roasting and how much.

"I preheat the pans," adds Samir Dhurandhar, executive chef at Nick & Sam's steakhouse. "It cuts the cooking time in half."

Wash and peel vegetables of similar density, then cut into uniform chunks.

"Cut veggies in similar sizes so they finish cooking at about the same time," cookbook author Lucinda Hutson says. "And always roast 'like' veggies together. Obviously, softer veggies - like squash and peppers and eggplant, and even carrots - roast quicker than potatoes."

Before roasting, toss or drizzle the vegetables with a little oil and, if desired, seasoning.

Ms. Hutson likes to add salt, pepper and a pinch of cayenne or red pepper flakes. Some cooks add herbs, such as the ubiquitous rosemary or thyme. Mr. Dhurandhar also suggests using hardy fresh herbs as a roasting base upon which to lay your vegetables as they cook.

Keep it moist. Ms. Madison adds a touch of liquid to the roasting pan so that the vegetables don't dry out. Even if they do, it's no problem: Just use them to make a soup or puree, she says. That's the beauty of roasting vegetables: You really can't mess them up.

Beyond the basics

Here are vegetable-roasting ideas and recipes from several sources. Because roasting is so forgiving, use these ideas as inspiration.

Roasting a head of garlic is so easy, for instance, and the flavorful roasted flesh can be used so many ways: Whisk it into mashed potatoes, or use it with a drizzle of olive oil to top toasted baguette slices. Or use chef Samir Dhurandhar's sugar-cane roasting method to produce your own signature combinations. Add sauces and condiments to taste.

JUAN GARCIA / DMN

Chef Dhurandhar, who lived in India until he was 20, remembers his mother roasting potatoes this way when he was a child. They cook more slowly than most roasted vegetables.

He notes that you can roast a variety of vegetables - and even fish - using sugar cane as a base. Some of the sugar cane's sweetness infuses what's roasted upon it, he says.

Get about 4 to 5 feet of sugar cane stalks; have the produce department at the grocery store split them in half lengthwise for you. (Fiesta Mart is a consistent, reliable source; also check Central Market and Carnival stores.) Cut them again into lengths that fit the pan.

Preheat oven to 300 F. Wash about 1 pound of potatoes; leave the skin on. Cut into 11/2-inch-thick rounds and toss in a little oil.

Mix together about 1/2 teaspoon salt, 1/4 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/2 teaspoon garam masala (Indian seasoning blend, available in the spice section of gourmet and ethnic grocery stores) and a little chile powder. Toss with potato rounds to coat.

Lay the sugar cane in the bottom of the roasting pan, curved side down. Lay seasoned potatoes on top. Cover pan with foil and roast 25 to 30 minutes or until the potatoes are about 80 percent done: "As you touch them, the edges are starting to cook, but the centers are still hard," chef Dhurandhar says. Remove the foil. Continue cooking without the foil about 10 to 15 minutes longer. Makes 4 servings.

Chef Dhurandhar suggests roasting cipollini onions this way, too.

"If Harriet Bell hadn't told me about it," writes Deborah Madison in Local Flavors of the following recipe, "I might never have known what a great little dish this is."

Preheat oven to 400 F. Slice 1 large cauliflower into wedges about 1 1/2 inches wide at the widest point. Brush with olive oil, season with salt and place in a baking dish in a single layer. Roast until browned on top, about 25 minutes, then turn to brown the second side. Makes 4 servings.

Preheat oven to 400 F. Cut a fennel bulb into thick slices. Cut 2 red peppers into thick wedges; discard the inner seeds and membranes. Cut 1 onion into slices like the fennel bulb. Peel the garlic cloves from 1 head.

Toss the vegetables with a little oil and salt. Roast 35 to 40 minutes or until the vegetables start to caramelize.

Toward the end of the roasting time, sprinkle the vegetables with crushed red pepper and some fennel seeds. Just before serving, toss the vegetables together with a little more olive oil, if needed, more red pepper flakes and fennel seeds, and salt and black pepper to taste. Makes 4 servings.

Source: Lucinda Hutson

Preheat oven to 400 F. Wash beets gently to remove dirt, taking care not to tear the skin. Cut off the tops and discard.

Toss with some oil and a little salt. Roast until tender when pierced with a knife; time will vary with size. Large beets may require an hour; smaller ones, 25 to 30 minutes.

When beets are tender, plunge into a cold-water bath. When cool enough to handle, peel off skin; quarter or slice as desired. Toss with salt, pepper and raspberry vinegar. You may also add some Mexican mint marigold and orange zest.

Sources: Lucinda Hutson and Vegetarian Cooking for Everyone

In a small bowl, whisk together 3 tablespoons finely chopped shallots, 2 tablespoons melted butter, 2 tablespoons balsamic vinegar, 1 teaspoon fresh chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon grated lemon zest; set aside.

Preheat oven to 450 F. Snap tough ends off 2 pounds of asparagus. Arrange in a single layer in a roasting pan coated with cooking spray. Cover with foil; bake 5 minutes. Uncover and bake 10 minutes longer, till asparagus is crisp-tender, longer if you want a browner, crispier effect. Remove from oven; pour butter mixture over asparagus and toss to coat. Makes 8 servings.

Sources: www.recipecircus.com/Cooking Light

Preheat oven to 400 F. Slice 1 pound crimini or large white mushrooms 1/3-inch thick. Spread mushrooms in a wide, shallow baking dish; toss with 2 to 3 tablespoons olive oil and season with salt and pepper. Bake until sizzling, about 25 minutes.

Meanwhile, chop 3 tablespoons parsley and 2 garlic cloves together. Toast 3 tablespoons pine nuts. When mushrooms are done, toss with parsley mixture and 2 pinches red pepper flakes. Scatter pine nuts on top and serve. Makes 4 servings.

Source: Vegetarian Cooking for Everyone

Preheat oven to 400 F. Cut an acorn squash in half; brush flesh with a little oil. Roast 35 to 40 minutes.

While squash is roasting, slice an onion into thin strips; peel and core 2 tart baking apples and slice into thin strips. Sauté the onions and apples in a little oil and butter. Don't let them burn.

When the squash is tender, remove it from the oven and scoop out the flesh into a blender. Add the sautéed onion and apple and puree with enough cream, milk or chicken stock to achieve desired consistency. For a smoother bisque, strain.

Finish off the bisque with a little maple syrup and lemon juice to taste. Makes 2 to 4 servings.

Source: Samir Dhurandhar

In a large bowl, combine 1/2 butternut squash (skin on, cut in 1-inch wedges), 4 small carrots (scrubbed and dried), 4 small parsnips (scrubbed and dried), 1 turnip (cut in half, then into 3/4-inch slices) and 2 red onions (quartered through the root).

In a separate small bowl, combine 1 large minced garlic clove, 3 tablespoons olive oil, 1 tablespoon chopped thyme and rosemary (mixed), 2 tablespoons balsamic vinegar, 2 tablespoons brown sugar, salt and pepper.

Mix marinade into vegetables; cover with plastic wrap and allow to marinate 2 hours.

Preheat oven to 500 F. Arrange vegetables in roasting pan; sprinkle with salt and pepper.

Roast 35 to 40 minutes or until cooked through. Makes 4 servings.

Source: www.foodtv.com

Preheat oven to 400 F. Peel 2 sweet potatoes and cut into chunks. Toss with oil to coat and a little brown sugar; lay chunks in a roasting pan. Roast for 35 to 40 minutes, until sweet potatoes are tender.

About halfway through cooking time, cut the top off a head of garlic and add whole to the pan. Toward the very end of roasting, add some chopped fresh sage. Remove from oven.

Holding the garlic head with a towel, squeeze the flesh out into the sweet potatoes and sage.

Mash potatoes and garlic with 1 tablespoon minced chipotle chiles and salt and pepper to taste. For added decadence, mash in 1/4 to 1/2 cup Parmesan cheese. Sprinkle with Parmesan just before serving. Makes 4 servings.

Source: Lucinda Hutson

Preheat oven to 400 F. Scrub 3 large sweet potatoes and cut them lengthwise into quarters or halves. Place them in a baking dish roomy enough to hold them in a single layer.

In a small bowl, combine 1 tablespoon roasted sesame oil, 2 tablespoons brown sugar, 2 tablespoons mirin (Japanese wine) or sweet sherry, 1 tablespoon minced garlic, 3 tablespoons soy sauce and 1/4 cup water. Brush all of the sauce on the sweet potatoes, then cover dish tightly with foil.

Bake until nearly tender, 50 minutes to an hour.

Remove the foil, baste the sweet potatoes with their juices and return to oven until the liquid has reduced to a glaze and the potatoes are fully tender, about 15 to 20 minutes longer.

Sprinkle glazed sweet potatoes with 1 tablespoon toasted white or black sesame seeds. Makes 6 servings.

Source: Local Flavors