Preheat your oven to 425°F and line a large baking sheet with parchment paper (makes cleanup so much easier, trust me). Pat your veggies dry with a clean kitchen towel — this is super important because moisture stops caramelization. Wet vegetables will steam instead of roast, and you definitely don't want that.

Add all your chopped vegetables to a large bowl and drizzle with olive oil, honey, salt, and black pepper. Toss everything together until every piece is coated — I use my hands because it's faster and you can feel if anything's missed. Make sure the honey gets evenly distributed throughout the mix.

Sprinkle the dried rosemary and thyme over the vegetables and toss again for about 30 seconds. The dried herbs will hydrate slightly and stick to the oil-coated veggies. This distributes the flavor so much better than sprinkling them on top of the pan.

Spread the vegetables in a single layer on your prepared baking sheet, making sure nothing overlaps (this is key for roasting). If you crowd the pan, they'll steam instead of caramelize and get mushy. I always use two baking sheets for this recipe rather than piling everything on one.

Roast for 20 minutes, then pull the pan out and give everything a good stir with a wooden spoon or spatula. Don't panic if things look a little dry at first — the vegetables release moisture as they cook. After stirring, pop it back in for another 12-15 minutes until the edges turn golden brown.

The vegetables are done when the beets are tender when pierced with a fork and the onion pieces start to caramelize at the edges. The tomatoes might burst a little — that's totally fine and actually looks really nice. You want to see those golden-brown spots on the carrots and peppers.

Let everything cool on the baking sheet for 2-3 minutes before transferring to a serving dish (this helps the vegetables firm up slightly). Taste and adjust seasonings if needed — sometimes I add a tiny pinch more salt. Serve warm or at room temperature, whatever works for your Easter dinner timing.