# What You'll Need:
→ Root Vegetables
01 - 2 cups peeled and sliced carrots
02 - 2 cups peeled and cubed sweet potatoes
→ Cruciferous & Allium
03 - 2 cups broccoli florets
04 - 1 red onion, cut into wedges
→ Squash & Peppers
05 - 2 cups peeled and cubed butternut squash
06 - 2 bell peppers (red and yellow), seeded and chopped
→ Seasonings
07 - 3 tablespoons olive oil
08 - 1 ½ teaspoons sea salt
09 - ½ teaspoon freshly ground black pepper
10 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
→ To Finish
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon balsamic vinegar (optional)
# Steps to Follow:
01 - Preheat oven to 425°F. Line two large baking sheets with parchment paper.
02 - In a large bowl, mix carrots, sweet potatoes, broccoli, red onion, butternut squash, and bell peppers.
03 - Drizzle olive oil over vegetables. Sprinkle with sea salt, black pepper, thyme, and smoked paprika. Toss thoroughly to coat.
04 - Spread vegetables in a single, even layer on prepared baking sheets, ensuring no overcrowding for optimal roasting.
05 - Roast in preheated oven for 30 to 35 minutes, stirring once halfway, until golden and tender.
06 - Remove from oven. Optionally drizzle balsamic vinegar and sprinkle with fresh parsley. Serve immediately or keep warm.
