It seems like I make a variation of these oven roasted vegetables every Thanksgiving, Easter or Christmas. It’s easy and delicious. We like our vegetables to have a little bite to them, and you can add or remove any you want in this dish.
I also add brussels sprouts to the mix (cut in half), but since they tend to cook faster, I add them for the last 30 minutes of cooking to ensure they are not overcooked.
Stir occasionally as the veggies roast and if you need to add a little more olive oil or salt do so. Season as you go! I sprinkled the vegetables with fresh chopped parsley before serving.