Guide to great roasted veggies

Peel if needed, then cut all the vegetables into pieces that are basically the same size so they’ll cook at the same rate. Group the vegetables by texture and/or type, so that shorter cooking veggies are on one sheet pan and longer cooking veggies are on another. (For example, root vegetables, squash and potatoes can be grouped together, and cauliflower, broccoli and Brussels sprouts can be grouped together, and onions, zucchini and bell peppers can be grouped together.)

Coat the veggies generously with avocado oil and sprinkle with salt and pepper (or your favorite spice blend). I like fresh rosemary, but I use a lot of herbs depending on my mood.

Spread the vegetables out evenly in one layer on a sheet pan, with a little room to spare. Don’t overcrowd the sheet pan. (For easier cleanup, line the sheet pan with parchment paper first.)

Roast in the oven at 220ºG/425º F for 20 to 45 minutes, depending on the type of vegetable. Veggies are done when they can be easily pierced with a fork and are lightly browned on the edges.

Mix the vegetables only once or twice while they roast. Use a rimmed baking sheet, so the veggies don’t fall off the pan when you mix them.