This recipe comes from a small café in Florence--the vegetables were so tender and incredible we asked how she roasted them. This method is so simple, yet perfect.
Sliced or chopped vegetable (we had radicchio, artichokes, leeks---anything that roasts well)
Coat the veggies with olive oil, and sprinkle them with lemon juice and a the tiniest splash of water. Roast in a high temperature oven (375, 400, or even 450º) for ~30-40 minutes, depending on the size and texture of the vegetable (for example beets, which I wouldn't put lemon juice on, would take longer than leeks).