# The Ingredients You'll Need:
→ Root Vegetables
01 - 2 cups carrots, peeled and sliced
02 - 2 cups sweet potatoes, peeled and cubed
→ Cruciferous & Allium
03 - 2 cups broccoli florets
04 - 1 red onion, cut into wedges
→ Squash & Peppers
05 - 2 cups butternut squash, peeled and cubed
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)
# Step-by-Step Instructions:
01 - Preheat the oven to 425°F and line two large baking sheets with parchment paper.
02 - In a large bowl, combine carrots, sweet potatoes, broccoli, red onion, butternut squash, and bell peppers.
03 - Drizzle the vegetables with olive oil; sprinkle with sea salt, black pepper, thyme, and smoked paprika, then toss until evenly coated.
04 - Spread the vegetables in a single layer on the prepared baking sheets, ensuring they are spaced to allow even roasting.
05 - Roast for 30 to 35 minutes, stirring once halfway through, until the vegetables are golden and tender.
06 - Remove from the oven, drizzle with balsamic vinegar if desired, and sprinkle with chopped fresh parsley.
07 - Serve immediately or keep warm until ready to serve.
