Roasted vegetables are so easy and versatile. Consider this recipe a basic recipe and adjust to whatever vegetables you have access to.
Preheat oven to 450° and line a rimmed baking sheet with parchment paper.
Peel and chop all the vegetables and place into a large mixing bowl.
Drizzle with olive oil, salt, and pepper. Continue to add olive oil until all the vegetables look coated and shiny but oil is not pooling at the bottom of the bowl.
Pour onto baking sheet and arrange in a single layer (use two pans if necessary). Roast for 20 minutes, stir then continue cooking for 15 minutes or until all vegetables are soft.