Preheat oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.

Prep veggies: Chop all veggies into similar-size pieces to ensure even roasting. Pat dry if wet from rinsing.

Make marinade: In a small bowl, whisk together oil, balsamic vinegar, garlic, salt, and pepper.

Toss to coat: In a large bowl, combine the veggies and pour marinade over them. Toss until evenly coated.

Roast: Spread veggies on the sheet pan in a single layer—don’t overcrowd! Roast for 22–25 minutes, stirring once halfway through, until tender and caramelized on the edges.

Serve: Let cool for a couple minutes before serving. Sprinkle with chopped parsley or a touch of Parmesan for bonus flavor.