Ingredients:

  • 2 cups Brussels sprouts, halved (about 500g)
  • 1 cup carrots, chopped into sticks (about 250g)
  • 1 red bell pepper, diced (about 150g)
  • 1 yellow zucchini, sliced (about 150g)
  • 1 tablespoon extra virgin olive oil (15ml)
  • 1 teaspoon dried thyme (5g)
  • 1 teaspoon smoked paprika (5g)
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped for garnish
  • Lemon wedges for serving

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Wash and dry all vegetables. Trim and slice Brussels sprouts, carrots, bell pepper, and zucchini as directed.
  3. In a large mixing bowl, combine the chopped vegetables. Drizzle with olive oil and sprinkle with thyme, smoked paprika, salt, and pepper. Toss until well-coated.
  4. Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes until veggies are tender and slightly caramelized, stirring halfway through.
  5. Remove from the oven, garnish with chopped parsley, and serve with lemon wedges.