• potatoes
• sweet potatoes
• carrots
• olive oil
• salt
• pepper
• thyme/rosemary (optional)

Preheat the oven to 425F. Cut all vegetables into chunks roughly 1 inch wide. Place cut vegetables into a gallon ziploc bag or large, lidded container and drizzle with enough olive oil to coat. Season with salt and pepper. Add thyme and/or rosemary, if desired. Seal the bag/container and toss until thoroughly coated.

Coat a large, rimmed baking sheet with cooking spray or more olive oil. Spread the vegetables out evenly on the baking sheet. Roast the vegetables in the oven for 25-30 minutes, tossing them to flip about halfway. Season with additional salt and pepper to taste, if desired, and serve.