Roasted Vegetables

Ingredients

• 2 medium Carrots (peeled and cut into 1-inch pieces)
• 1 medium Red bell pepper (diced)
• 1 medium Zucchini (sliced into half-moons)
• 1 medium Red onion (cut into wedges)
• 1 lb Brussels sprouts (trimmed and halved)
• 2 tbsp Olive oil (for drizzling)
• 1 tsp Garlic powder (optional, for added flavor)
• 1 tsp Dried thyme (or any preferred dried herb)
• 1 tsp Salt (to taste)
• 1/2 tsp Black pepper (to taste)

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Prepare all the vegetables by washing, peeling (if necessary), and cutting them into uniform pieces to ensure even cooking.

3. 3

   In a large mixing bowl, combine the carrots, red bell pepper, zucchini, red onion, and Brussels sprouts.

4. 4

   Drizzle the olive oil over the vegetables and sprinkle with garlic powder, dried thyme, salt, and black pepper.

5. 5

   Toss the vegetables well to coat them evenly with the oil and seasonings.

6. 6

   Spread the coated vegetables in a single layer on a large baking sheet, ensuring they are not overcrowded.

7. 7

   Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

8. 8

   Once done, remove from the oven and let cool for a few minutes before serving.