Every time I make a pan of roasted vegetables, it has its origin in this family recipe:
Sliced sweet Italian sausages
Bell pepper
Onions
Potatoes cut into wedges
Olive oil

My Nana made this for family gatherings as a side dish.  Your Nana used to cheat and make it with hot dogs instead of sausages for us kids when Nana and Papa went out. To this day, it’s the only way I really ever liked hot dogs.

BUT! That simple act of the swap out is how I learned that a good dish can be made a different way.

You can roast anything, vegetables, meat, tofu, fish, even eggs. Just turn the oven on really high, like 425-450, choose your food, slather in olive oil and seasoning, and roast for anywhere from 15-60 minutes, depending on what you’re cooking.

Think about the flavors and textures you want to put together, and think about the density of the different foods you’re roasting together. You just have to make sure of two things:
1. That the flavors go well together
2. That you chop the items so that everything cooks evenly.

Depending on how you like it, you can roast until things are just cooked but still tender-crisp, or cook longer so everything is softer, caramelized and sweet. Also, foods taste differently depending on how they are cut. Like, potatoes cut really thin and small taste different than ones cut into larger wedges. I have no idea why.