Chop veggies into bite-sized pieces.
For 3 people I used 1 large potato, 1 capsicum, 1 carrots, 1 onion, around 100 gm cauliflower florets.

Toss them in a mixing bowl with some oil, salt, and spices. You could use turmeric, cumin powder, coriander powder, garam masala, and red chili powder for heat. Play around with qty of spices.
For the qty of veggies I took, I used 0.5 tsp cumin powder, 0.5 tsp turmeric powder, 1 tsp coriander powder, 0.5 tsp garam masala, and 0.75 tsp red chili powder.

Optionally, add minced garlic or grated ginger for extra flavor.
I added garlic powder.

Spread everything evenly on a baking tray and bake at around 425 Fahrenheit for 30-40 mins, stirring halfway through until the veggies are tender and lightly browned.
Garnish with cilantro and Serve with chapati or naan!

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Extra tips from chatGPT
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Cooking Times:
Sturdier vegetables like potatoes, carrots, and beets take longer to cook.
Softer or faster-cooking vegetables like zucchini, mushrooms, and tomatoes should be added later or cut into larger chunks to prevent overcooking.

Flavor Compatibility:
Indian spices typically pair well with most vegetables, but some combinations might be more harmonious (e.g., cauliflower and potatoes) than others.
Consider balancing flavors: root vegetables add sweetness, while cruciferous ones (cauliflower broccoli) provide earthiness and nuttiness.

Texture Balance:
Include a mix of crispy (e.g., Brussels sprouts, potatoes) and soft (e.g., eggplant, zucchini) textures for variety.

Moisture Levels:
High-moisture vegetables like tomatoes and zucchini release water when roasted, which can make the mix less crispy. To counteract this, avoid crowding the baking sheet and roast at a high temperature.

Common Successful Combinations:
Potato, Cauliflower, and Carrot: Classic, hearty combination.
Sweet Potato, Beet, and Parsnip: Sweet and earthy mix.
Zucchini, Bell Pepper, and Eggplant: Light and soft texture pairing.
Broccoli, Mushrooms, and Onion: Umami-packed and nutty.

Layered roasting according to cooking times.
Create a Base Spice Mix.
Divide the spice mix into two portions.
Toss the longer-cooking vegetables (potatoes, carrots, etc.) in one portion of the spice mix to coat them evenly. Spread them out on the baking sheet and start roasting.
After the first batch has been roasting for about 15–20 minutes, toss the shorter-cooking vegetables in the remaining spice mix and add them to the oven.
You can also roast in two separate trays and mix them all later.

Longer-Cooking Vegetables (Roast First)
These need more time to soften and caramelize:
Potatoes (both regular and sweet)
Beets
Carrots
Parsnips
Turnips
Cauliflower

Shorter-Cooking Vegetables (Add Later)
These cook faster and can over-soften or become mushy if roasted for too long:
Zucchini
Tomatoes
Mushrooms
Capsicum (Bell Peppers)
Broccoli
Green Beans
Brussels Sprouts
Eggplant

Mushrooms and bell peppers are somewhat forgiving and can be roasted together with longer-cooking veggies if spaced properly.
Zucchini, tomatoes, green beans, and eggplant are best added later as they don’t benefit from extended roasting.
Broccoli and Brussels sprouts depend on personal preference; they can handle a longer roast but require careful monitoring.