Ingredients:

  • 1 lb (450g) Brussels sprouts, halved or quartered if large
  • 1 large red onion, cut into wedges
  • 2 medium carrots, peeled and chopped into 1-inch (2.5 cm) pieces
  • 2 medium parsnips, peeled and chopped into 1-inch (2.5 cm) pieces
  • 1 large sweet potato, peeled and chopped into 1-inch (2.5 cm) pieces
  • 2 bell peppers (any colour), seeded and chopped into 1-inch (2.5 cm) pieces
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) olive oil
  • 1 tablespoon dried Italian herbs (or a mix of thyme, rosemary, oregano)
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon black pepper, freshly ground, or to taste
  • Optional: Balsamic glaze for drizzling

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash, peel, and chop all vegetables into roughly uniform sizes.
  3. In a large bowl, toss the prepared vegetables with minced garlic, olive oil, Italian herbs, salt, and pepper. Ensure everything is evenly coated.
  4. Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding for optimal browning.
  5. Roast in the preheated oven for 35-45 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through for even cooking.
  6. Drizzle with balsamic glaze (optional) and serve hot.