For every 2 pounds of vegetables, mix with 2 to 3 tablespoons of extra-virgin olive oil, then season with salt and pepper. Spread in a single layer on a rimmed baking sheet. Roast at 425 to 450 degrees, flipping once, until tender and golden brown. (Since all ovens and vegetables are different, begin checking for doneness at the early end of the suggested cooking time.)
Parsnips: peeled, thick ends halved if large, or whole.
Onions: cut into wedges.
Mushrooms: trimmed, halved if large.
Brussels sprouts: halved if large (leaves take less time).
Cherry tomatoes: whole.
Cauliflower: cut into florets or into planks.
Broccoli: cut into florets.
Carrots: peeled, halved if large, or whole.
Squashes: peeled or unpeeled, halved or cut into wedges, seeds removed.
Eggplants: sliced 1 inch thick or cut into wedges, salted 30 minutes, rinsed, and patted dry.
Fennel: trimmed and cut into wedges.
Russet potatoes: peeled or scrubbed, cut into wedges.
New potatoes: scrubbed.
Cabbages: cut into wedges or planks.
(Pro tip: These foods should be roasted in foil so they don’t lose too much moisture.)
Garlic: top third removed, drizzled with oil, wrapped in foil, and roasted until tender.
Beets: scrubbed and drizzled with oil, seasoned with salt, wrapped in foil, and roasted until tender.
To make a meal out of a platter of roasted vegetables, serve them with an array of tongue-tingling condiments.