To roast vegetables, start by preheating the oven to around 425°F (220°C), which is ideal for achieving crispy edges and caramelized flavors. Cut the vegetables into uniform pieces so they cook evenly. Toss them with olive oil, salt, and pepper (or other seasonings) and spread them in a single layer on a baking sheet, leaving space between pieces to avoid steaming. Roast for about 25-40 minutes depending on the vegetables, stirring or flipping halfway through for even browning. Softer vegetables like bell peppers and zucchini may only need 10-15 minutes, while root vegetables like carrots and potatoes may require closer to 30-40 minutes. You can add vegetables with different cooking times to the sheet in stages to ensure even roasting. Serve immediately with optional fresh herbs like parsley. Here is a summary of the main steps:

• Preheat oven to 425°F (220°C).
• Cut vegetables into similar-sized pieces.
• Toss with olive oil, salt, pepper, and desired herbs or garlic.
• Spread in a single layer on a baking sheet with space between pieces.
• Roast 25-40 minutes depending on vegetable type, stirring halfway.
• Add delicate vegetables later to avoid overcooking.
• Serve garnished with fresh herbs if desired.

This method yields sweet, caramelized, and crisp-tender roasted vegetables perfect as a side or a main dish.