Preheat oven to 425 degrees F.
Place your halved cherry tomatoes in a medium bowl. Drizzle with olive oil, crack on fresh pepper and salt, and add crushed garlic. Mix together using your hands, making sure the tomatoes are evenly coated with oil, pepper, salt, and garlic. Spread onto a baking sheet and roast for 40-45 minutes. Allow tomatoes to cool completely on the baking sheet.
Cut beets into 1 inch cubes and halve the potatoes—make the same sizes to ensure vegetables roast at an even cooking time.
In a large bowl, toss the beets and potatoes in olive oil until coated and lightly glossy—not drenched. Sprinkle in kosher salt and pepper and mix once again. Spread on a large baking sheet, giving the vegetables enough room to roast and caramelize, and bake for 35-45 minutes—or until vegetables are tender. Stir vegetables once, halfway through baking.
When potatoes and beets are done, remove from oven and allow to cool.
Next, toss carrots in a large bowl with olive oil and salt. Spread onto a baking sheet and begin roasting the carrots for 33-40 minutes, or until tender and browned.
Spread cauliflower florets onto a baking sheet, and drizzle with oil, salt, and pepper. Toss with your hands and place in oven for 20 minutes, stirring halfway through. Bake cauliflower for 15-18 minutes (depending on size) or until browned and tender.
While vegetables are roasting, blanch asparagus 3 minutes, or until tender, but still crunchy, in boiling, salted water. Make sure to remove asparagus, drain, and transfer immediately to an ice bath to stop the cooking process.
Allow vegetables to cool before plating.
Mix the cooled tomatoes with the goat cheese, and plate your vegetables, hummuses, and nuts. Enjoy!