Roasted Vegetables for a Crowd
You can use 4 teaspoons fresh thyme and rosemary leaves instead of dried, if preferred.
Use a spoon or spatula to move the vegetables from the outside of the pans toward the inside and spread vegetables outward. Use a fork to test if vegetables are done (should be tender).
To make ahead, roast vegetables just under total cook time. The vegetables should be firm, but not tender. Brussels sprouts should be cooked through according to recipe. Reheat roasted vegetables in trays, covered with foil at 425 degrees F for 15 to 20 minutes.