Scrub vegetables with a scrubber (don’t peel) and trim off the hard ends. Cut each piece in half crosswise, then cut the thick half piece lengthwise.
Place the cut vegetables on a sheet pan, drizzle with oil and sprinkle with salt and pepper, and toss around with a spatula until evenly coated. Then spread out in the pan.
Roast for about 40 minutes, tossing occasionally, until just tender. Serve hot.