Vegan Roasted Vegetables

Ingredients

• 2 medium Carrots (peeled and sliced into 1-inch pieces)
• 1 medium Zucchini (sliced into half-moons)
• 1 medium Red Bell Pepper (seeded and chopped into bite-sized pieces)
• 1 medium Red Onion (cut into wedges)
• 1 pound Brussels Sprouts (trimmed and halved)
• 2 tablespoons Olive Oil (for drizzling)
• 1 teaspoon Garlic Powder (for seasoning)
• 1 teaspoon Dried Oregano (for seasoning)
• 1 teaspoon Salt (to taste)
• 1/2 teaspoon Black Pepper (to taste)

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Prepare all your vegetables: peel and slice the carrots, slice the zucchini into half-moons, chop the red bell pepper, cut the red onion into wedges, and trim and halve the Brussels sprouts.

3. 3

   In a large mixing bowl, combine all the prepared vegetables.

4. 4

   Drizzle the olive oil over the vegetables and sprinkle with garlic powder, dried oregano, salt, and black pepper.

5. 5

   Toss the vegetables until they are evenly coated with the oil and seasonings.

6. 6

   Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.

7. 7

   Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

8. 8

   Once done, remove from the oven and let cool slightly before serving.