The way to get anyone to eat Brussels sprouts!!  I like to “finish” the roasted vegetables with a splash of balsamic vinegar – adds a touch of je ne sais quoi.

What Vegetables to Roast
Root vegetables — like potatoes, parsnips, sweet potatoes, and carrots — are old standbys when it comes to roasting, but take a look and you’ll find all sorts of roasting candidates — from broccoli and Brussels sprouts to zucchini, onions, bell peppers, and cabbage. Even tomatoes can be roasted.  If you’re not sure if a particular vegetable can be roasted, give it a try. It might not end up being your favorite way to eat that vegetable, but it’s definitely worth the experiment to find out.  Note:  if veggies are damp from washing or juice, dry them with paper towels.

Dice or slice the vegetables into bite size pieces.  Smaller cooks faster.

The Oil
Toss them with some good-tasting oil – olive, avocado, or other. Use enough to give the vegetables with a slick, glossy coating, but not so much that you have puddles in the bottom of your bowl — a tablespoon or two will usually get the job done.  Add salt and pepper and any other spices that strike your fancy.  Add a couple of garlic cloves (or more – roasted garlic is really good).

You can toss with your hands or put them in a Ziploc bag and mush them around.  Be sure they are really coated.

The Process

Give the vegetables space.  Spread the vegetables out onto a baking sheet. You want to see a bit of space around the veggies. Crowding will make the vegetables steam instead of roast.  You might want to line the pan with foil, parchment, or Silplat mat to make cleanup easier.

Make sure your oven is hot before you put the vegetables in to roast  – around 425°. Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. Those charred bits are what make roasted vegetables so good, so even if the vegetables are already tender and cooked through, keep roasting until you see the vegetables start to turn toasty around the tips and edges. It’s the sugar caramelizing.

3 Ways to Roast Mixed Vegetables

Roast vegetables individually: First, and easiest, you can roast the individual vegetables on separate trays and combine them after roasting.
Pair “vegetable friends”: Second, you can pair together “vegetable friends” — ones that roast at roughly the same rate. For instance, you could roast cauliflower and broccoli together, or butternut squash with potatoes.
Roast in stages: Third, you can add different vegetables to the baking sheet in stages — start roasting the hardest, longest-cooking vegetables first, and then add softer, quicker-cooking vegetables later on. If the baking sheet starts to get full, split the vegetables between two pans so you don’t crowd the them.  A little extra roasting time is unlikely to hurt.

Cooking times are for roasting vegetables at 425°F.

Root vegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them
Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them
Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes
Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes
Thin vegetables (asparagus, green beans): 10 to 20 minutes
Onions: 30 to 45 minutes, depending on how crispy you like them
Tomatoes: 15 to 20 minutes.

Serves:  Plan on about 1/2 pound of veggie per person.

Source:  Mostly from Donna Barasch with some from Kitchn.com