2 large carrots
2 cups of broccoli florets
2 cups of cauliflower florets
3 bell peppers
2 medium zucchini
2 cups trimmed and halved brussels sprouts
2 tablespoons olive oil
Parsley for garnish
Preheat your oven to 400°F (204°C).
Dry your veggies after washing them.
Chop your vegetables into similar-sized pieces.
Get everything nestled onto a sheet pan.
Drizzle everything with olive oil and sprinkle on the salt and pepper.
Roast the vegetables in a 400°F (204°C) oven for 15 to 25 minutes until they begin to brown around the edges.
Remove anything that chars earlier.
Sprinkle the oven-roasted vegetables with some fresh parsley and enjoy it hot right out of the oven!