Sheet Pan Roasted Vegetables | Oklahoma State University

Ingredients

• 3 cups broccoli florets
• 3 cups cauliflower florets
• 1 bunch radishes halved or quartered depending on size (about 1 cup)
• 4-5 carrots peeled and cut into bite sized chunks (about 2 cups)
• 1 red onion cut into chunky pieces* (about 2 cups)
• 1-2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder