Preheat the oven to 425 degrees F. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray. Combine the carrots, parsnips, onions and beets on the prepared baking sheet.

Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme ...

Place 2 baking sheets in the oven and preheat to 425 degrees F. Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces.

Deselect All. 1 small eggplant, peeled and 3/4-inch diced. 1 red bell pepper, 1-inch diced. 1 yellow bell pepper, 1-inch diced. 1 red onion, peeled and 1-inch diced

Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top.

Place a rimmed sheet pan in the oven and preheat to 450 degrees F. Add the olive oil, garlic powder, onion powder, smoked paprika, a generous pinch each of salt and pepper to a large bowl and ...