Description

A colorful mix of seasonal vegetables roasted in the oven to bring out their natural sweetness and enhance their flavor with simple herbs and olive oil.

Ingredients

2 cups broccoli florets
2 cups cauliflower florets
2 carrots, peeled and sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, sliced
1 red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

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Instructions

Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Place all chopped vegetables in a large bowl.
Drizzle with olive oil and sprinkle with garlic powder, thyme, rosemary, salt, and pepper.
Toss vegetables until evenly coated.
Spread vegetables in a single layer on the prepared baking sheet.
Roast in the oven for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly browned.
Remove from oven and serve warm.

Notes

Use any combination of vegetables you like or have on hand.
For crispier vegetables, avoid overcrowding the pan.
Add a squeeze of lemon juice or balsamic vinegar after roasting for extra flavor.