I love roasting veggies! Cauliflower, carrots, potatoes, onions....I could go on. One thing that has always baffled me though was how those chefs on TV can "drizzle" oil over the veggies and shove them in the oven and voila! When ever I try to use a some oil on my roasted veggies the come out slicked with oil, so I stopped roasting them with oil even though every recipe I have ever seen says drizzle with oil. Does any one else leave out the oil? BTW when I saute brussel sprouts in bacon fat they do not seem overly greasy to me....very curious.