5cupsrough cut vegetablescauliflower, broccoli, carrots, and radishes, bell pepper, and mushrooms (use any combination of vegetables, combined to equal 5 cups)
Heat oven to 400°F. Convection will cook faster than regular heat.
Cut vegetables into similar sizes based on density. Root vegetables alike (smaller), and softer vegetables alike (a little bigger) so they cook at the same rate.
In a medium mixing bowl, toss the prepped vegetables and garlic with oil, dried herbs, salt, pepper, and crushed red pepper until evenly coated with the oil and herbs.
Spread the vegetables out on a rimmed baking sheet so there is a little room between them.
Roast for 25 to 30 minutes, stirring halfway through the cooking time until vegetables are crisp-tender and lightly browned in spots. Remove from the oven and transfer to a serving bowl or platter. Sprinkle with optional toppings and serve.
Video
Notes
Vegetables can be prepared for roasting two or three days in advance and refrigerated until ready to use.