Thanksgiving Roasted Veggies – Food Blog Recipe

Ingredients

• 2 cups Brussels sprouts, halved
• 2 cups carrots, cut into 1-inch pieces
• 2 cups sweet potatoes, diced
• 1 red onion, chopped
• 1 cup cauliflower florets
• 3 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped for garnish (optional)