Sheet-Pan Roasted Vegetables

Ingredients

• 3 cups choppedBroccoli

  Instead: 3 cups Cauliflower

• 1½ cups choppedCarrot
• 1 cupRed Bell Pepper

  Instead: 1 cup Green Bell Pepper

• 8 ozZucchini

  Instead: 2 cups Yellow Squash

• 2 tbspOlive Oil
• 3 clovesGarlic
• 1 tspThyme
• 1 tspTable Salt
• ½ tsp, groundBlack Pepper

Instructions

1. Heat the oven to 425°F (218°C). Cut the broccoli or cauliflower, carrot, red bell pepper or green bell pepper, and zucchini or yellow squash into similarly sized pieces. Mince the garlic.
2. Spread the vegetables and garlic on a sheet pan. Add the olive oil, thyme, table salt, and black pepper, then toss until evenly coated.
3. Roast for 20 to 25 minutes, turning once, until the vegetables are browned at the edges and tender. Serve hot.