# 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 - 1½ 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)
# Directions:
01 - Preheat the oven to 425°F. Line two large baking sheets with parchment paper.
02 - In a large mixing bowl, combine the carrots, sweet potatoes, broccoli florets, red onion wedges, butternut squash, and chopped bell peppers.
03 - Drizzle the olive oil over the vegetables, then sprinkle with sea salt, black pepper, fresh thyme leaves, and smoked paprika. Toss thoroughly until evenly coated.
04 - Spread the vegetables in a single layer on the prepared baking sheets, ensuring they are not crowded to allow for even roasting.
05 - Roast in the preheated oven for 30 to 35 minutes, stirring gently halfway through, until the vegetables are golden brown and tender.
06 - Remove from the oven, drizzle with balsamic vinegar if using, and sprinkle with chopped fresh parsley.
07 - Serve immediately or keep warm until ready to enjoy.
