Preheat the oven to 425°F.
Wash peel and cut so all the vegetables are about the same size
In a large bowl, toss the vegetables with oil, sage, thyme and rosemary, and season with salt and pepper to taste.
Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden.
Tip: If you don’t have all the vegetables listed, add more of the ones you do!
