1-First Step: Preheat the oven to 425°F. Line a sheet pan with parchment paper for easier cleanup. When you are ready, gather your vegetables and cut them to similar sizes so they roast evenly.

2-Second Step: Prep the potatoes, cauliflower, and leeks. Quarter 1 1/2 pounds new potatoes. Break 4 cups cauliflower into florets. Cut 2 large leeks into half moons, aiming for about 1 1/2 cups chopped.

3-Third Step: Toss the first batch. Add the potatoes, cauliflower, and leeks to your sheet pan. Drizzle with 1-2 tablespoons avocado oil or olive oil, then season with sea salt to taste and black pepper to taste. Toss until everything looks glossy and evenly coated.

4-Fourth Step: Roast for the first phase. Put the pan in the oven for 25 minutes. About halfway through, shake the pan or use tongs to flip the vegetables so they brown evenly.

5-Fifth Step: Add asparagus and lemon. While the first roast phase is happening, trim the asparagus and cut it into 2-inch pieces. When the timer hits 25 minutes, carefully remove the pan and add the asparagus. Place 1 lemon, thinly sliced over the vegetables (you can spread slices across the top).

6-Sixth Step: Finish roasting. Return the pan to the oven for 10 more minutes. You are looking for fork-tender potatoes, lightly browned cauliflower, and asparagus that is tender-crisp with a little color.

7-Final Step: Rest, garnish, and serve. Let the vegetables rest for 5 minutes before serving. If you are using fresh herbs like Italian parsley, fresh dill, spring onions, or fresh thyme, sprinkle them on top right before you serve.