Cut into chunks or wedges for roasted potatoes. Toss with olive oil, salt, pepper, and herbs like rosemary or thyme.
Peel and chop into sticks or rounds. Drizzle with olive oil, sprinkle with salt, pepper, and a touch of honey or maple syrup for sweetness.
Slice into strips or roast them whole. Coat with olive oil, salt, and pepper. You can also stuff bell peppers before roasting.
Roasting intensifies the flavor. Halve cherry tomatoes or use whole Roma tomatoes. Drizzle with olive oil, salt, pepper, and fresh basil.
Separate into florets. Toss with olive oil, minced garlic, salt, pepper, and a dash of lemon juice for a zesty twist.
Cut into florets or steaks. Coat with olive oil, curry powder, cumin, and a pinch of cayenne for a spicy kick.
Trim and halve them. Drizzle with olive oil, salt, pepper, and balsamic vinegar for a tangy flavor.
Trim the woody ends and toss with olive oil, garlic, salt, pepper, and a sprinkle of grated Parmesan cheese.