How-to Roast Vegetables

Hight heat oil Like grapeseed or avacado oil
Vegetables of choice Sliced into 1 or 2 inch pieces. For denser vegetables like potatoes, winter squash, or root vegetables (beets, carrots, turnips, etc) they will need a bit longer to cook, so cut them smaller than other vegetables.
Salt
Pepper
Any other spices you'd like
Parchment paper

Line a baking sheet with parchment paper for easier cleanup.
Add the chopped vegetables to the baking sheet and drizzle with oil, sprinkle with salt and pepper. Toss everything. The vegetables should be coated in oil, without feeling too saturated or soggy in oil. Add any other spices you'd like to add, and mix again.
*Don't crowd the pan! Make sure that all vegetable pieces are touching the baking sheet. When vegetables touch the hot baking sheet, this is where crisping taking places!
Bake in the oven, checking the vegetables about every 15 minutes. Give them a flip if the underside is looking golden brown and crispy, and return to the oven. Cook about 30-45 minutes, or until vegetables are crispy on the outside and soft on the inside.