Roasted Mixed Vegetables

Ingredients

• 10 oz. (280 g) Brussels sprouts


• 1 cup (150 g) cherry tomatoes


• 1 medium (200 g) potato, sliced into wedges


• 1 medium (200 g) zucchini, sliced into 1-inch thick rounds


• 1 medium (25 g) red bell pepper, deseeded and thinly sliced


• 1 medium (60 g) carrot, sliced into 1-inch thick rounds


• 1 garlic (20 g) bulb, halved crosswise


• Marinade:


• 2 tablespoons (30 ml) balsamic vinegar


• 2 tablespoons (30 ml) olive oil


• 1 tablespoon (15 g) fresh thyme, chopped


• 1 tablespoon (3.5 g) fresh rosemary, chopped


• Kosher salt and freshly ground black pepper, to taste