Ingredients:

  • 1 red bell pepper, seeded and chopped (approx. 1 cup/150g)
  • 1 orange bell pepper, seeded and chopped (approx. 1 cup/150g)
  • 1 yellow bell pepper, seeded and chopped (approx. 1 cup/150g)
  • 1 medium red onion, cut into wedges (approx. 1 cup/150g)
  • 1 large carrot, peeled and chopped (approx. 1 cup/150g)
  • 1 medium zucchini, chopped (approx. 1 cup/150g)
  • 1 head of broccoli, cut into florets (approx. 2 cups/300g)
  • 1 cup Brussels sprouts, halved (approx. 150g)
  • 3 tablespoons olive oil (45 ml)
  • 1 teaspoon kosher salt (5g)
  • 1/2 teaspoon freshly ground black pepper (2.5g)
  • 1/2 teaspoon dried Italian herbs (2.5g)
  • 2 cloves garlic, minced (approx. 1 teaspoon/5g) (Optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and chop all vegetables into evenly sized pieces.
  3. In a large bowl, toss the vegetables with olive oil, salt, pepper, dried Italian herbs, and minced garlic (if using). Ensure the vegetables are evenly coated.
  4. Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding.
  5. Roast in the preheated oven for 30-40 minutes, or until the vegetables are tender and slightly browned. Flip the vegetables halfway through to ensure even cooking.
  6. Remove from oven and serve immediately.