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PdfAdjust the oven rack to the lowest position and heat the oven to 450°F. Coat a large (18 × 12-inch) rimmed baking sheet with vegetable cooking spray.
Toss the vegetables of choice with the oil, dried herb (if using), and a generous sprinkling of salt and pepper.
With the exception of asparagus, turn the vegetables onto the baking sheet and roast for 20 minutes.
Remove the vegetables from the oven and stir (add asparagus, if using, at this point).
Return to the oven and continue roasting until cut sides are lightly brown, about 10 minutes longer.
Remove from the oven and toss with fresh herb (if using); serve.
Notes
Before roasting, toss vegetables with 1 teaspoon dried herbs (such as thyme, tarragon, basil, oregano, herbes de Provence, or Italian seasoning) or 1 tablespoon chopped fresh woody herbs (such as rosemary or thyme leaves). Or after roasting, toss vegetables with ¼ cup chopped fresh herbs (such as parsley, basil, or cilantro, or a couple of tablespoons of more assertive herbs like dill, sage, or tarragon).