Preheat oven to 425 degrees F. Line 2 large baking sheets with sides with foil or parchment paper ( non bleach type only).
Using a large mixing bowl, toss all of the vegetables with canola oil, garlic and Cookies Flavor Enhancer.
Divide the vegetables between the 2 pans, spread them out into an even single layer, with space between each chunk.
Roast the vegetables uncovered until tender and golden brown, stirring and flipping half way through cooking time.
After stirring and flipping, sprinkle with fresh thyme and the chopped rosemary, continue cooking. Total cooking time should be around 45 minutes.
Toss and top with fresh herbs and use the remaining sprigs of rosemary for garnish. Serve warm.