Roasted vegetables sound so easy. "Oh, us?" they seem to say. "Just toss us in some olive oil and salt, bake us for a bit, and we're good to go. Or don't, you know, it's up to you. We're good with whatever!" So you cut them up, arrange them in nice, orderly lines on a baking sheet, and stick them in the oven. But in my experience, that’s when the seemingly demure produce develops a mind of its own, and everything goes to Hell.