Preparation

• Heat the oven to 450°F. Wash and dry the vegetables. Trim off any tips or stems that seem extra long, and halve any vegetables that seem a little large. Toss each type of vegetable separately in olive oil (just enough to coat), salt, pepper, and a little chopped thyme or rosemary. Spread the vegetables in a single layer on a rimmed baking sheet, keeping each type in a separate group so you can easily remove one if it cooks faster than the others. Roast in the center of the oven for 10 minutes. Use a spatula to flip and move the vegetables around, and then continue roasting for another 5 minutes. Pierce each type of vegetable with a fork to check for tenderness. When one type is tender, transfer it with a spatula to your serving bowl or platter, tent with aluminum foil, and continue roasting the other vegetables until they’re tender, checking every 5 minutes. The longest-cooking vegetable—the potatoes—will take about 25 minutes total.