Wash all your vegetables thoroughly and pat them dry with a clean towel. Dry veggies roast better and get crispier edges.

Cut everything into similar bite-sized pieces so they roast evenly.

Halve Brussels sprouts.

Cube sweet potatoes smaller since they take longer to cook.

Slice carrots thinly.

Keep cherry tomatoes whole—they’ll burst slightly as they roast.

Pro Tip: Don't overcrowd the pan—if you have too many veggies, use two baking sheets. Crowding = steaming, not roasting!

Add all the chopped vegetables to a large mixing bowl.

Drizzle with olive oil and sprinkle in the garlic, thyme, rosemary, oregano (if using), salt, and black pepper.

Toss everything thoroughly to coat every piece in oil and seasoning. Use your hands or a spatula for even mixing.

Pro Tip: Make sure the garlic gets mixed well—big clumps can burn during roasting.

Line your baking sheet with parchment paper (optional but helpful for cleanup).

Spread the veggies out in a single layer—don’t pile them on top of each other.

Pro Tip: Place tougher veggies like sweet potatoes and carrots toward the edges of the pan; they’ll get more direct heat and cook faster.

Preheat your oven to 425°F (220°C).

Roast the vegetables for 25–30 minutes, flipping once halfway through using a spatula or tongs.

Check for doneness: veggies should be golden on the edges and fork-tender in the center.

Pro Tip: If using cherry tomatoes, add them to the sheet halfway through cooking so they stay plump and don’t over-shrivel.

Once out of the oven, let the veggies sit for a minute or two.

Optional: Sprinkle with freshly chopped parsley or basil for a pop of color and freshness.

Serve warm as a side dish, toss into a salad, or enjoy over quinoa or rice bowls.

Pro Tip: Squeeze a little lemon juice over the roasted veggies just before serving—it brightens up all the flavors beautifully.