Preheat oven to 425°F (220°C)
Line a sheet pan with parchment paper or lightly oil it
Choose vegetables (examples: bell peppers, zucchini, eggplant, red onion, broccoli, cauliflower, carrots, Brussels sprouts, mushrooms)
Cut vegetables into similar-sized pieces for even roasting
Pat vegetables dry if they’re wet
Toss vegetables with olive oil (about 2–3 tbsp per sheet pan)
Season with salt and black pepper
Add optional seasonings (examples: garlic powder, onion powder, smoked paprika, cumin, chili flakes, dried oregano)
Spread vegetables in a single layer with space between pieces
Roast for 20–35 minutes, depending on vegetable type and size
Toss or stir once halfway through roasting
Roast until edges are browned and vegetables are tender
Finish with optional flavor boosts (examples: lemon juice, balsamic vinegar, fresh herbs like parsley or thyme, grated Parmesan, or a drizzle of tahini)
Serve immediately