3. Sheet Pan Roasted Vegetables

Ingredients:
2 cups broccoli florets
2 cups Brussels sprouts, cut halved
1 lb baby potatoes, cut halved
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
2 medium carrots, sliced diagonally
2 tbsp olive oil
1 tsp salt
1/2 black pepper
1 tsp garlic powder
1 tsp dried rosemary or thyme
1 tsp chili flakes

Instructions:
Preheat oven to 425°F (220°C).
Line a sheet pan with lightly oil it.
Combine vegetables in a large bowl and drizzle with olive oil.
Season with salt, pepper, garlic powder, rosemary, and chili flakes. Toss until evenly coated.
Spread evenly on the sheet pan — avoid overcrowding for even roasting.
Roast 25–30 minutes, flipping halfway through, until tender and golden brown.
Garnish with Parmesan cheese or fresh herbs before serving.