Roasted Vegetables is so easy and fun to make. Customize with any vegetables of your choice.

Roasted Vegetables

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Ingredients

1 cup cherry tomatoes, cut in half

1/2 red bell pepper, cut into 1" chunks

1/2 cup chopped carrots

1/2 orange bell pepper, cut into 1" chunks

1/2 yellow bell pepper, cut into 1" chunks

1/2 cup snap peas

1/2 cup broccoli florets

1/3 cup chopped zucchini

1/2 cup baby potatoes, cut in half

1/2 cup purple baby potatoes, cut in half

1 cup radishes

Seasonings

2 teaspoons sea salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon smoked paprika

Instructions

Preheat oven to 400 F. Grease a large baking sheet with oil or line with parchment paper or aluminum foil for easier clean up.
Arrange chopped vegetables on baking sheet in separate rows according to colors of the rainbow, making sure they do not touch too much (or else they will steam instead).
Whisk the seasonings together in a small bowl.
Drizzle the vegetables with olive oil and sprinkle with seasonings. Lightly toss each row of vegetable separately.
Roast in oven for about 25-35 minutes, until the veggies are cooked through and are slightly browned on the edges. Enjoy!