Roasting is one of the easiest and tastiest ways to cook almost any vegetable.  All you need is a sheet pan, veggies, and 3 basic ingredients: salt, pepper and olive oil.

Here are some tips to help you keep things quick and easy.

 PREP - Chop all your veggies to about the same size so they will cook evenly. You can also chop most veggies such as onions, peppers, carrots, broccoli, and brussel sprouts a day or two ahead of time and store them in an airtight container.

SEASON - In a large bowl, toss chopped veggies with salt, pepper, and olive oil. I prefer seasoning in a bowl vs on the sheet pan because I tend to use less oil and get a better, more even coating of salt and pepper on my veggies. I also like adding a tablespoon of honey or balsamic vinegar to starchier vegetables like potatoes, beets, and carrots before roasting to bring out their natural sweetness.

ROAST - Line your sheet pan with parchment paper for easy clean up, then spread the veggies out into an even layer on your sheet pan and roast for 20-30 minutes at 400 degrees. Once the veggies are roasted, add a squeeze of lemon or a sprinkle of parmesan cheese for an extra flavor boost.