When vegetables are roasted, they turn pleasantly sweet and incredibly flavorful. Trust me, you haven’t really tasted a vegetable until you’ve tasted a roasted vegetable.
Line a rimmed baking sheet/pan with parchment paper (this keeps the veggies from sticking to the pan).
Place the veggies on the parchment paper, then sprinkle them with a few generous pinches of salt and pepper. Remember, you can add salt and pepper after they cook for additional flavor, if needed. If you're adding crushed garlic cloves (which you just want to crush with the back of a wooden spoon or large knife), add them to the veggie medley. Pour the olive oil over the veggies, and then toss the veggies to evenly coat with the oil.
Spread the veggies over the parchment paper. Randomly add the butter cubes over the vegetables, and any herbs you may be using (optional).
Roast the veggies in the oven for about 40-45 minutes, until they're slightly crispy and soft. If you're working with softer veggies, like zucchini or bell peppers, check on them about the 20-25 minute mark.