Scale

4 cups mixed vegetables (see notes)

2–3 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp garlic powder or Italian seasoning (optional)

**Suggested Veggie Combos:**

– Carrots, sweet potatoes, and red onion

– Zucchini, bell pepper, and red onion

– Cauliflower, broccoli, and Brussels sprouts

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.

2. Cut vegetables into even, bite-sized pieces.

3. In a large bowl, toss veggies with olive oil, salt, pepper, and optional seasonings.

4. Spread vegetables in a single layer on the baking sheet, leaving space between pieces.

5. Roast for 25–35 minutes, stirring once halfway through, until browned and fork-tender.

6. Remove from oven and serve immediately or cool for meal prep.

Cut vegetables into similar sizes to ensure even cooking.

Don’t overcrowd the pan — use two trays if needed for maximum browning.

For extra flavor, finish with a drizzle of balsamic glaze, lemon juice, or grated Parmesan.

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