Toss 2 trimmed bunches asparagus with 2 tablespoons olive oil; season with salt and pepper. Spread on a baking sheet and roast at 450˚ F until lightly browned, about 12 minutes, stirring once in the last 4 minutes.

All photographs by Andrew Purcell for Food Network Magazine.

Peel 2 1/2 pounds beets and cut into 3/4-inch chunks. Toss with 3 tablespoons olive oil; season with salt and pepper. Spread on a parchment-lined baking sheet; roast at 425˚ F until tender, 35 to 40 minutes, stirring once.

Put 4 bell peppers on a foil-lined baking sheet. Roast at 475˚ F until collapsed and browned, 35 to 40 minutes, flipping halfway through. Place in a bowl and cover; let cool slightly. Peel, then slice, discarding the seeds and stems.

Trim 2 pounds broccoli; quarter the stalks lengthwise. Toss with 1/4 cup olive oil; season with salt and pepper. Arrange cut-side down on a baking sheet and roast at 450˚ F until tender, 30 to 35 minutes, flipping halfway through.

Trim and halve 2 1/2 pounds brussels sprouts. Toss with 3 tablespoons olive oil; season with salt and pepper. Arrange cut-side down on a baking sheet and roast at 450˚ F until browned and tender, 25 to 30 minutes.

Peel and seed a butternut squash; cut into 1 1/2-inch cubes. Toss with 2 tablespoons olive oil; season with salt and pepper. Spread on a baking sheet; roast at 425˚ F until browned, about 30 minutes, flipping halfway through.

Trim 2 pounds small carrots. Toss with 2 tablespoons olive oil and season with salt and pepper. Spread on a baking sheet and roast at 375˚ F until lightly browned and fork-tender, 35 to 45 minutes, flipping halfway through.

Trim 1 head cauliflower and cut into 2- to 3-inch florets. Toss with 3 tablespoons olive oil; season with salt and pepper. Spread on a baking sheet; roast at 450˚ F until tender with some crisp edges, about 30 minutes.

Drizzle 1 tablespoon olive oil in a 9-by-13-inch baking dish. Add 1 pound cherry tomatoes in an even layer, drizzle with 1 more tablespoon oil and season with salt and pepper. Roast at 425˚ F until the tomatoes burst, 30 minutes.

Halve 2 eggplants lengthwise, then score the flesh. Place cut-side up on a baking sheet; drizzle with 3 tablespoons olive oil. Season with salt and pepper. Roast at 425˚ F until tender, 40 minutes. Scoop out the flesh.

Cut 4 trimmed fennel bulbs lengthwise into 4 to 6 wedges. Toss with 1/4 cup olive oil; season with salt and pepper. Roast on a preheated baking sheet at 425˚ F until browned, 30 minutes, flipping halfway through.

Halve 1 pound white button or cremini mushrooms. Toss with 1/4 cup olive oil; season with salt and pepper. Roast cut-side down on a baking sheet at 400˚ F until browned at the edges, about 30 minutes, stirring halfway through.

Toss 2 1/2 pounds baby potatoes (or 1 1/2-inch chunks of sweet potatoes) with 2 tablespoons olive oil; season with salt and pepper. Roast on a baking sheet at 425˚ F until easily pierced, 50 to 60 minutes, tossing halfway through.

Halve 2 pounds unpeeled shallots lengthwise. Toss with 1/4 cup olive oil; season with salt and pepper. Arrange cut-side down on a baking sheet and roast at 425˚ F until tender and caramelized, 30 to 35 minutes.