Roasted Winter Vegetables

Ingredients

• 2 tablespoons olive oil
• 1 head cauliflower, broken into florets
• 2 small fennel bulbs, sliced (white parts only)
• 2 cups Brussels sprouts, about 10 ounces, ends trimmed, outer leaves removed, and cut into quarters
• 2 cloves garlic, sliced
• 1 tablespoon dried thyme
• 1/4 teaspoon black pepper
• 1 lemon, zested and juiced