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Olive oil, salt, pepper and a 400° oven is all you need to roast any meat, chicken, fish or vegetable to perfection.
Potatoes (shown) for 45 minutes and turn. Make them in bulk to have throughout the week. I added chopped, fresh rosemary to these. Potatoes are more starch than vegetable so they will not give you the nutrients you need you need from our vegetable friends, but keep the skins on because they are a rich source of fiber and it makes prep even easier.
Shrimp (raw, peeled)for 5 minutes (no turning necessary). Roast shrimp in bulk and then reincarnate it later in the week: salad topping, reheated over pasta, sautéed with garlic.
Chicken for 30 minutes. Make extra for future meals.
Vegetables for 45 minute, turning as needed. The goal is to bring out the natural sugars in vegetables for caramelized flavor.
Fish (salmon, halibut (shown), orange roughy, tilapia, etc) about 15 minutes, no turning necessary.