Cut up the veggies into bite-size chunks.
Preheat the oven to 400 degrees.
If using carrots, saute them in a pan on medium heat until they start to get tender. If you skip this, they'll still be pretty crunchy after roasting.
If using mushrooms, saute them slightly to get them to release some water. If you don't do this, the roasted veggies may be watery.
Place all of the veggies in a mixing bowl that is big enough to allow for some stirring. Drizzle olive oil over the vegetables and apply seasoning. I use Blanco, buy a mix of salt pepper and garlic would work too. Or you could spice it up with some cajun seasoning or what ever else sounds good.
Mix the vegetables to get the oil and seasoning on all of the pieces.
Optional: I line the baking sheet that I'm going to use with aluminum foil. It helps speed up cleaning afterwards.
Pour the veggies on the baking sheet and spread them out into a single layer.
Roast them for 20 minutes, and serve.
