2large red bell pepperscut into bite-size pieces (10 oz)
1extra-large red onionpeeled and cut into thick slices (10 oz)
4cupscauliflower florets(12 oz)
4cupsbroccoli florets(12 oz)
4cupsBrussels sproutshalved (12 oz)
Olive oil spray
1teaspoonkosher salt
¼teaspoonblack pepper
½teaspoongarlic powder
½teaspoondried thyme
Instructions
Preheat your oven to 425 degrees F. Line a rimmed sheet pan with parchment paper.
Arrange the vegetables in a single layer on the prepared baking sheet. Spray them generously with olive oil and sprinkle them with kosher salt, black pepper, garlic powder, and dried thyme.
Roast the vegetables until fork tender and lightly browned, about 30 minutes. There's no need to stir them midway through baking.
Video
Notes
Helpful tips:
Make sure the veggies are very dry before you coat them with olive oil, and do coat them generously.
Then cook them in high heat to ensure that they roast rather than steam.
Roast them until they are quite browned. If you pull them out of the oven too soon they won't have this amazing caramelization going on.