Ingredients:

  • 1 lb (450g) Brussels sprouts, halved or quartered if large
  • 1 large red onion, cut into 1-inch wedges
  • 2 medium carrots, peeled and chopped into 1-inch pieces
  • 2 medium sweet potatoes, peeled and chopped into 1-inch pieces
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 1 green bell pepper, seeded and cut into 1-inch pieces
  • 1 head of broccoli, cut into florets
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon dried Italian herbs (or a mix of rosemary, thyme, and oregano)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon balsamic vinegar or balsamic glaze (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Chop all vegetables into roughly equal-sized pieces for even cooking.
  3. In a large bowl, combine the chopped vegetables, olive oil, minced garlic, Italian herbs, salt, and pepper. Toss thoroughly to coat evenly.
  4. Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. (Use two baking sheets if necessary).
  5. Roast in the preheated oven for 35-45 minutes, or until the vegetables are tender and slightly caramelized. Flip the vegetables halfway through cooking to ensure even browning. Look for slightly charred edges.
  6. Remove from oven and drizzle with balsamic vinegar or balsamic glaze, if using.
  7. Garnish with fresh parsley and serve hot. Enjoy your oven roasted vegetables recipe!