Ingredients:

  • 1 lb (450g) Brussels sprouts, trimmed and halved
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 red onion, peeled and quartered
  • 2 carrots, peeled and sliced into 1/2-inch (1.25cm) rounds
  • 2 zucchini, chopped into 1-inch (2.5cm) pieces
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the Brussels sprouts, bell peppers, red onion, carrots, and zucchini in a large bowl with the olive oil, salt, and pepper. Ensure all vegetables are evenly coated.
  3. Spread the vegetables in a single layer on the baking sheet. Roast for 30 minutes, flipping halfway through, until tender and slightly browned.
  4. While the vegetables are roasting, whisk together the extra virgin olive oil, lemon juice, minced garlic, parsley, thyme, Dijon mustard, and red pepper flakes (if using) in a small bowl. Season to taste with salt and pepper.
  5. Once the vegetables are roasted, transfer them back to the large bowl. Pour the lemon-herb vinaigrette over the vegetables and toss gently to coat. Serve immediately.