Preheat oven to 425 degrees. Spray 2 large baking sheets with nonstick cooking spray OR top with a piece of parchment paper.
Place veggies on baking sheet, then drizzle with olive and sprinkle with rosemary and garlic. Add salt and pepper to taste.
Mix veggies with clean hands, distributing olive oil and seasonings evenly. Spread vegetables evenly over baking sheet, leaving a little space between each veggie.
Roast vegetables for 20 minutes. Flip, then continue roasting for another 20 minutes, or until veggies are tender and browned.
Season to taste with additional salt and pepper, if desired. Serve hot. Enjoy!
I used a combination of carrots, red potatoes, red onions, and brussels sprouts, all of which take about the same time to cook. If you're using other vegetables or a mixture of hard and soft vegetables, see the Roasting Times section for best cooking times.For best results, don't crowd the veggies on your baking sheet. It's better to use more than one pan, if needed.This recipe can be cut in half to serve fewer people.