Preheat oven to 425 degrees. Spray two sheet pans with nonstick cooking spray.
Divide veggies between sheet pans, then drizzle with 3 tablespoon olive oil. Add salt and pepper to taste.
Mix well, then spread vegetables evenly over baking sheet, leaving a little space between each veggie.
Roast veggies for 20 minutes, then remove pans from oven.
Drizzle with remaining 1 tablespoon olive oil and sprinkle with rosemary, thyme, and garlic. Mix well, then place lemon slice on pans in between veggies.
Continue roasting vegetables until they're browned and tender, about 20 minutes.
Season veggies to taste with additional salt and pepper. Squeeze lemon slices over top.
Serve vegetables hot or at room temperature. Enjoy!
For best results, cut veggies into uniform pieces about 1 to 1 ½-inches big. Cutting everything the same size will ensure the vegetables cook evenly.Feel free to use any combination of root vegetables for this recipe. I used 2 large carrots, 2 medium red potatoes, 1 large sweet potato, 2 medium turnips, 1 large red onion, and 2 medium beets.You don't need to peel the veggies if you don't want to. I peeled the carrots and sweet potato, but kept the peels on everything else.Don't crowd the veggies on your baking sheets. Leaving a little space between the vegetables help them cook faster and brown better.This recipe can be cut in half to serve fewer people.