Preheat the oven to 425 degrees F.
Line two baking sheets with parchment paper.
Wash and chop all vegetables and place into large bowl. Some vegetables cook faster than others so you’ll want the slower cooking vegetables to be in smaller pieces than the faster cooking vegetables. For example, the potatoes, carrots and sweet potato should be in smaller bite-sized pieces as they take longer to cook. Vegetables like bell peppers, asparagus and onion cook faster so you’ll want these cut into larger pieces. This will help even out the cooking time so all vegetables can go into the oven at the same time.
The potatoes, carrots, sweet potato, brussels sprouts, asparagus, bell peppers, red onion, and minced garlic should now be all in the large bowl.
Pour the olive oil over top of the vegetables.
Add all spices into the large bowl then toss to mix and evenly coat all vegetables.
Spread vegetables onto parchment lined baking sheets. All vegetables should be in a flat single layer so they all roast evenly. You’ll find some olive oil still in the bowl so use a spatula to scrap out the remaining oil and spices mixture and pour over vegetables.
Place both baking trays into the oven for 20 minutes. Remove from oven to stir vegetables around (placing back into a flat single layer) and cook for an additional 20 minutes. 40 minutes total in the oven.
Remove from oven and serve while hot.