Ingredients:

  • 2 medium carrots, sliced into coins (about 200g)
  • 1 medium red bell pepper, diced (about 150g)
  • 1 medium yellow bell pepper, diced (about 150g)
  • 1 cup Brussels sprouts, halved (about 200g)
  • 1 medium red onion, cut into wedges (about 150g)
  • 3 tablespoons olive oil (45ml)
  • 1 teaspoon sea salt (5g)
  • ½ teaspoon ground black pepper (2g)
  • 1 teaspoon dried Italian herbs (2g)
  • Optional: Fresh parsley for garnish

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Wash and chop all vegetables into similar-sized pieces for even cooking.
  3. In a large mixing bowl, combine the chopped vegetables, olive oil, salt, pepper, and dried herbs. Mix until well-coated.
  4. Transfer the seasoned vegetables to a baking sheet in a single layer for even roasting.
  5. Place in the oven and roast for 25-30 minutes, stirring halfway through, until veggies are golden brown and tender.
  6. Remove from the oven, garnish with fresh parsley if desired, and serve warm.