Great roasted vegetables

Roasted vegetables. mmmm. Just typing about them makes me hungry. There is no good way to "receipe" this, so we'll try a list, followed by basic instructions. Wait. that sounds a lot like a receipe...

potatoes
carrots
chucks of onion
parsnips
whole mushrooms
brussel sprouts
garlic

Cut all about the same size pieces so they will cook evenly. Leave mushrooms and brussel sprouts whole, or just cut large ones once. Garlic cloves whole as well.
Pour a bit of olive oil on the vegetables on a cookie sheet or roasting pan. A metal pie tin works for smaller portions. Work the oil and veggies around with your fingers so each piece gets a little coating of oil. Lots of salt and pepper and itallian seasonings are next. Mush around so it gets all over. Add more salt. Spread out shallow in the pan. Savvy?
375* for 45 min
400* for 35 min
425* for 30 min (you get the idea)
Leave for longer if you are going for crispy.
This is my favorite list, but many more things could be added, or taken away. I have also had good success with itallian dressing alone. Squash is great. Throw a piece of chicken or fish in there with the vegetables and feast!