Preheat your oven to 425°F (220°C). While the oven heats up, chop your vegetables into bite-sized pieces, making sure they are similar in size for even roasting. This way, they'll all finish cooking at the same time.

Spread the chopped vegetables on a jelly roll pan or baking sheet, ensuring they are in a single layer with space between each piece for proper roasting. Drizzle the olive oil over the vegetables, then sprinkle with sea salt, freshly ground black pepper, dried herbs, and minced garlic if using. Toss everything together with your hands to make sure each piece is well coated. I find using my hands helps ensure the oil and seasonings get evenly distributed.

Roast the seasoned vegetables in the preheated oven for 10–12 minutes. Remove the pan, toss or turn the vegetables to ensure even browning, then continue roasting for another 10 minutes or until the vegetables are fork-tender and caramelized in spots. Serve while hot and enjoy!