Cut or sliced to your liking, some sea salt and cracked pepper + a drizzle of light olive oil. 350⁰ until tender or still a bit al dente if you prefer.
Tasty combo.

Cut in half, throw in a baggie with olive oil, lemon zest, and sea salt and let it sit for a few hours. Place on a baking sheet, and into the oven it goes. 425 degrees or so for 25-30 minutes.

The key to cooking them porperly is cutting them up. I like to quarter them, but halves are good, too.

My neighbor would cut them up and mix them in olive oil with chunks of carrot, then bake them

My own way was to cut them up, oil them, put them on a baking sheet to roast, then add some finely minced garlic and chopped sweet pepper (any color but green) for the last 5 minutes or so.

Taming the sprout is easy as long as you have a knife. I don't think I'm alone in regarding those "cute little baby cabbages" of ,my youth with extreme horror---overcooked and slimy on the outside, raw and bitter inside. Cut them up, they're very nice.

cut up 1 inch pieces of asparagus, snap peas and cut up zucchini. Put in a bag with some oil (I use olive oil), pepper (salt if you want) and some greek spices. Roll around until fully covered then put in roasting pan in the oven 400 F for about 15 minutes or you can put in an air fryer or in summer I do them in a cast iron pan on the BBQ.

If you can get the thicker stalks toward the end of the season, they're great roasted or broiled. Just oil them up, put them on a preheated cookie sheet, and shove them in, turning them once.

They caramelize on the outside and become incredibly sweet.

of onions and put them as a layer in a lasagna. Put tarragon on each layer of cheese. Yummy.

Broccoli, break the head into florets, toss with olive oil and salt,.

Carrots and parsnips into largish bite-sized pieces, toss with olive oil, salt, and honey.

Squash, beets, potatoes,

onions, peppers, eggplant with oil and Italian spices

roast at 420º for 15min Or until done to your taste.

In a @400 degree oven for 20ish minutes. I like them a bit charred-crispy, but YMMV.

turnips, potatoes, carrots, parsnips, onions - cut them into roughly equal sizes, toss them with some oil, spread them out on a baking sheet and bake until the hardest ones are soft. Then put them in a bowl, add salt and whatever other seasonings you want, toss, and serve.

You want the vegetables small enough that they'll cook through but not burn, and the oven should be around 375 +/- 25 degrees. One word of caution, though: if you want to roast red beets with the rest of the vegetables, be ready for everything nearby to be pinkish for a few days.

ETA: I also make a mean root vegetable pie, which is like a chicken pot pie without the chicken, but that's baked rather than roasted.

to any of the suggestions above