2cups(200grams)mushrooms (white or brown)cut into fourths
1½cup(150grams)Brussels sproutscut in half
1cup(120grams)carrotscut in 1-inch pieces
1large(110grams)red onioncut in 1-inch pieces
1heaping cup(120grams)bell peppercut in 1-inch pieces
1sprigrosemary
3sprigsthyme
3clovesgarliccrushed
2tablespoons(25grams)extra virgin olive oil
1teaspoonsalt
4twistsblack pepper
Preheat the oven to 400°F or 200°C. Line a baking sheet or sheet pan with parchment paper.Wash and peel the vegetables if necessary. Then, chop them into dice of about the same size.For instance, cut Brusselssprouts in half, cut the cauliflower into small florets, mushrooms, carrot, onion, and yellowpepper into 1-inch pieces.
Add the chopped veggies to a mixing bowl, and toss them with extra virgin olive oil, salt, blackpepper, rosemaryneedles, thymeleaves, and crushedgarlic.
Arrange on baking sheet on a single layer.
Bake at 400°F or 200°C for 25 to 30 minutes or until the veggies are golden brown and slightly charred.
Transfer onto a serving platter and serve immediately. Optionally you can sprinkle with freshly chopped parsley and add a squeeze of lemon juice.