1. Wash your vegetables and pat them dry. Cut into uniform pieces, or leave them whole if they're small and you're lazy.
2. Drizzle with oil. Sprinkle liberally with salt. Add herbs and spices in any combination you fancy. Stir it all around with your hands, making sure to coat each piece.
3. Send your veggies into the oven on a parchment-lined pan. Roast somewhere between 400 and 450 degrees. Part way though cooking, flip your vegetables -- or at least stir and shake.
4. Your vegetables are done when crispy on the outside and soft on the inside -- they will easily give way to a knife or fork. Hardy root vegetables cut into 1 1/2 in cubes will take roughly 45 minutes at 400 degrees. Serve at any temperature you like; leftovers keep well in the fridge.