any other desired seasoningslike turmeric, Italian seasoning, chili powder, herbes de Provence, etc.
Instructions
Preheat oven to 425 degrees.
If desired, prep one or two sheet pans with foil to allow for easier clean up.
Wash vegetables.
Chop vegetables into equal-sized pieces, about 1 to 1.5 inches.
Fill sheet pans with roasted vegetables. Drizzle each sheet pan with 1-2 tablespoons of oil and sprinkle with salt, pepper, and any other desired seasonings. Toss with tongs or your hands to combine.
Bake for 25-30 minutes until all vegetable pieces are tender.
Once cool, transfer to an airtight container and refrigerate up to 5 days.