Joe,

"I suppose one wouldn't want to roast the more delicate vegetables like broccoli and brussels sprouts and peas and corn"

I have never tried broccoli or sprouts but one of the first roasted veg I came across was whilst working on a Summer Camp in Becket, Mass. a guy called Bruce, who was in charge of Camping, roasted Sweetcorn - Maize (?) in its sheaf of leaves and very tasty it was.

I guess if a vegetable has natural sugar, roasting will tend to cause "caramelization" and hence more flavour. Boiling makes tender at the price of leaching out flavour.

Now, "Glorious Ale" what's that for?