Sheet Pan Roasted Veggies

Ingredients

• 2 cups carrots, peeled & chopped
• 2 cups cauliflower florets
• 2 cups potatoes, cubed
• 1 large onion, sliced
• 2 orange bell peppers, chopped
• 2 cups butternut squash, peeled & cubed
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Optional: 1 tbsp balsamic vinegar or lemon juice

Instructions

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. Toss vegetables with olive oil, garlic, herbs, salt, and pepper.
3. Spread in a single layer on the baking sheet.
4. Roast 35–40 minutes, stirring halfway, until tender and golden.
5. Finish with balsamic vinegar or lemon juice if desired.