How to roast vegetables
Cut veggies into uniform pieces so they cook evenly. If roasting several varieties at once, cut denser ones into smaller pieces so that everything will be done at the same time. Keep chopped beets separate from other vegetables like potatoes and onions as they may dye them. Spread vegetables evenly on a shallow roasting pan, making sure they’re not crowded. Drizzle with oil and sprinkle with seasonings; toss gently to coat. Roast, uncovered, until tender, stirring occasionally.