Roasted Seasonal Vegetables

Ingredients

• 2 cups Brussels sprouts, halved
• 2 cups butternut squash, cubed
• 1 cup carrots, sliced
• 1 cup red bell pepper, chopped
• 1 cup zucchini, sliced
• 1 red onion, quartered
• 4 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons garlic powder
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• Fresh parsley for garnish

Instructions

1. 1

   Preheat the Oven: Start by preheating your oven to 425°F (220°C). A hot oven is essential for achieving that perfect roasted texture and flavor.

2. 2

   Prepare the Vegetables: Wash and chop all your vegetables into similar sizes to ensure even cooking. You can choose any seasonal vegetables you prefer.

3. 3

   Season the Vegetables: In a large bowl, combine the chopped vegetables with olive oil, thyme, garlic powder, salt, and pepper. Toss until all the vegetables are well-coated.

4. 4

   Arrange on a Baking Sheet: Spread the seasoned vegetables evenly on a large baking sheet. Make sure they are in a single layer to ensure they roast properly.

5. 5

   Roast the Vegetables: Place the baking sheet in the preheated oven. Roast for about 25 to 30 minutes, stirring halfway through for even cooking.

6. 6

   Check for Doneness: The vegetables are done when they are tender and caramelized. You can test with a fork for tenderness.

7. 7

   Add Balsamic Vinegar: Remove the vegetables from the oven and drizzle with balsamic vinegar. Toss gently to combine and enhance the flavor.

8. 8

   Garnish and Serve: Transfer the roasted vegetables to a serving dish and garnish with fresh parsley. Enjoy warm as a delicious side dish!