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.

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 ...

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.

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.

Preheat the oven to 375 degrees F. Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.

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 ...