Make Roasted Vegetable Medley

Recipe Name: Roasted Vegetable Medley

Ingredients:
- 2 tomatoes, sliced
- 8-10 mushrooms, quartered
- 10 Bruxel sprouts, halved
- 1 small head of broccoli, cut into florets
- 1 onion, sliced
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary

Step-by-Step Guide:

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

2. In a large mixing bowl, combine the sliced tomatoes, quartered mushrooms, halved Bruxel sprouts, broccoli florets, sliced onion, sliced carrots, and cubed potatoes.

3. Drizzle the olive oil over the vegetables and toss gently to coat them evenly.

4. In a small bowl, mix together the salt, black pepper, garlic powder, dried thyme, and dried rosemary.

5. Sprinkle the herb mixture over the vegetables and toss again to ensure they are well coated.

6. Transfer the seasoned vegetables to a large baking sheet, spreading them out in a single layer.

7. Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through cooking.

8. Once roasted, remove the baking sheet from the oven and let the vegetables cool for a few minutes before serving.

9. Serve the roasted vegetable medley as a side dish or as a main course with a protein of your choice.

Enjoy the delicious and nutritious Roasted Vegetable Medley!