Coarse kosher salt and freshly ground black pepper
Chopped fresh parsley and thymeoptional
Preheat the oven to 425ºF. Arrange vegetables on a large, rimmed baking sheet and drizzle with olive oil. Use your hands or a spoon to toss the vegetables in the oil until coated. Sprinkle generously with salt and pepper.
Bake 25 minutes, stirring once or twice, until the vegetables are tender when pierced with a sharp knife. Serve sprinkled with fresh chopped herbs if desired.
Tips for customizing your oven roasted vegetables:
Toss in or swap your other favorite veggies such as red potatoes, parsnips, mushrooms, broccoli, or cauliflower
Swap the salt and pepper with a no salt seasoning, seasoned salt, or lemon pepper seasoning
Add a pinch of cayenne or crushed red pepper flakes for spice
Add a sprinkling of smoked paprika for a smoky flavor
Finish off with a squeeze of fresh lemon juice or a drizzle of spinach pesto or pistachio pesto