|vegetables, pre-roasting, so pretty!|
Place in a single layer in a pan, sprinkle with coarse kosher salt, cover with aluminum foil and put in the oven. After 30 minutes or so, the vegetables should be making a lot of bubbly noises in the pan, and will be starting to look a little more cooked, shrinking and losing form somewhat. If that is what's going on, take off the foil and let them roast about 10-15 minutes more, turning occasionally with a spatula, you should start seeing darker edges on some vegetables, they should all be tender and shiny, and the mushrooms should be shriveling up.
I made these again tonight to eat with gnocchi. I tried steaming the less tender vegetables (carrots, Brussels sprouts and celery) to see if it would speed up the roasting time so that it could be more of a make-ahead dish, but steaming didn't cut down appreciably on the time needed for roasting.