Preheat the oven to 425 degrees
Cut veggies into pieces about the same size.
Line a rimmed baking sheet with unbleached parchment paper.
Spread veggies evenly on the baking sheet. Make sure not to overcrowd.
Drizzle the veggies with olive oil, sprinkle Herbes de Provence, salt and pepper and toss.
Roast for approximately 15 minutes.
Remove from the oven, and give the veggies a quick toss. Make sure to spread evenly.
Roast 10 minutes longer or until veggies are tender.
Keep in mind different vegetables take various amounts of time so I usually like to roast vegetables with the same cook time together (or give more firm root vegetables a headstart and add others later).
You can roast just about any vegetable. Just use the same simple method – chop, drizzle with oil, season, toss and roast. Toss once or twice throughout baking. Leave veggies such as green beans and asparagus whole.
Top with balsamic reduction, avocado, sprouts.
Add protein such as chicken or salmon during protein week.
Add quinoa or brown rice during grains week.