Serves: 4–6
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Total Time: ~1 hour

🥦 Ingredients

• 2 carrots, peeled and sliced into 1/2-inch pieces

• 1 sweet potato, peeled and diced

• 1 zucchini, chopped into chunks

• 1 red bell pepper, cut into strips

• 1 red onion, quartered

• 1 cup cauliflower florets

• 3 tbsp extra virgin olive oil

• 1 tsp dried rosemary (or 1 tbsp fresh, chopped)

• 1 tsp dried thyme (or 1 tbsp fresh, chopped)

• Salt and freshly ground black pepper, to taste

• 1–2 cloves garlic, minced (optional for extra flavor)or 1tbsp garlic granulated

• Optional garnish: fresh parsley or a squeeze of lemon juice

👩‍🍳 Instructions

1. Preheat oven to 400°F (200°C).
   Line a large baking sheet with parchment paper or lightly grease it.

2. Prep vegetables:
   Add all chopped vegetables to a large mixing bowl.

3. Season:
   Drizzle olive oil over the vegetables. Add rosemary, thyme, salt, pepper, and garlic (if using). Toss until everything is well coated.

4. Spread & roast:
   Spread the vegetables in a single layer on the baking sheet. Try not to overcrowd—use two sheets if needed.

5. Roast:
   Bake for 35–45 minutes, stirring halfway through, until vegetables are tender and slightly crisp on the edges.

6. Finish:
   Taste and adjust seasoning if needed. Sprinkle with fresh parsley or a bit of lemon juice just before serving for brightness.

🌿 Tips

• Use any mix of root vegetables or seasonal produce: parsnips, Brussels sprouts, or squash all work beautifully.

• Add a handful of cooked lentils or chickpeas after roasting for a heartier version.

• These roasted vegetables make great leftovers—toss them into salads, grain bowls, or wraps.