Here we show you how to make roasted root vegetables, but keep in mind that you can use any vegetables you've got on hand.
Preheat oven to 425 degrees
If you have aluminum pans, line them with parchment paper or use ceramic or stainless options for a high-sided cookie sheet or sheet pan.
Cut vegetables into chunks. The smaller the chunks, the quicker they will cook.
Place all the vegetables into a large bowl. Add the oil, vinegar, herbs, and salt. Toss well.
Spread onto your cookie sheet or sheet pan.
Roast vegetables for about 30-45 minutes, shuffling them around to prevent burning during the cooking process.
Enjoy!