Ingredients:

  • 1 pound (450g) Brussels sprouts, halved or quartered
  • 1 large red onion, cut into 1-inch (2.5 cm) wedges
  • 2 bell peppers (any color), cut into 1-inch (2.5 cm) pieces
  • 2 carrots, peeled and cut into 1/2-inch (1.25 cm) thick slices
  • 2 zucchini, cut into 1/2-inch (1.25 cm) thick slices
  • 4 cloves garlic, minced
  • 1/4 cup (60 ml) extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Wash and chop all vegetables according to the ingredient list, aiming for even pieces.
  3. In a large bowl, combine the prepared vegetables, minced garlic, olive oil, balsamic vinegar, Italian herbs, salt, pepper, and red pepper flakes (if using). Toss well to coat.
  4. Spread the vegetables in a single layer on a baking sheet lined with parchment paper (if using). Don't overcrowd; use two baking sheets if necessary.
  5. Bake for 30-40 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
  6. Remove from the oven and serve immediately.