Ingredients:

  • 1 lb (450g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 1 large red onion, cut into wedges
  • 2 large carrots, peeled and chopped into 1-inch pieces
  • 2 bell peppers (any color), cored, seeded, and chopped into 1-inch pieces
  • 2 medium zucchini, chopped into 1-inch pieces
  • 1 pint (567g) cherry tomatoes
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1/4 cup (60ml) olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and chop all vegetables according to the ingredient list.
  3. Place all vegetables in a large mixing bowl.
  4. Add minced garlic, chopped rosemary, chopped thyme, olive oil, salt, pepper, and red pepper flakes (if using) to the bowl.
  5. Toss all ingredients together until the vegetables are evenly coated with the oil and seasonings.
  6. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
  7. Roast for 35-45 minutes, flipping halfway through, or until the vegetables are tender and slightly caramelized. Check for doneness - they should be easily pierced with a fork.
  8. Remove from oven and serve immediately.