Preheat oven to 375-degrees. Spray 1 or 2 large sheet pans with cooking spray and set aside.
Wash and chop 1 each of 4-8 of your favorite fall vegetables into uniformly-sized pieces. We like: Brussels sprouts, carrot, parsnip, delicata squash, purple cauliflower, and fingerling potatoes. Whole peeled garlic cloves and/or peeled, halved shallots are a nice addition if you have the time.
Toss the vegetables together in a large mixing bowl. (If using beets, keep those separate until the last minute to avoid dying all the veg purple). Add 2 tablespoons of olive oil, 1 tablespoon of cider vinegar, 1-2 teaspoons dried thyme, 1/2 teaspoon paprika, 2 teaspoons sea salt, and 1/2 teaspoon white pepper (ground black pepper is fine, but not as elegant). Toss to coat.
Spread vegetables in an even layer on prepared pan(s) ensuring there is some space around the pieces for air and heat to circulate so you roast rather than steam.
Bake 35-40 minutes, flipping vegetables and rotating pans at least once during cooking. Serve warm, at room temp, or cold in a salad with spicy greens like arugula and mizuna, drizzled with a yogurt-y dressing. Lovely reheated as a side for scrambled eggs. Perfect accompaniment to roast chicken or pork chops seared in a pan with apples.
Cook's note. Immediately transferring hot sheet pans to the sink and blasting them with water is the fastest way to warp the metal. As much as I prefer to clean as I cook, in the case of baking sheets, it is best to wait until after the meal (also best to let someone else do the wash!).
Leave us a note in the comments about your favorite vegetable combos for roasting.