Roasted Rainbow Veggies: My Go-To Easy Vegetable Side Dishes

Ingredients

• 1 lb (450g) Brussels sprouts, trimmed and halved
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 red onion, peeled and quartered
• 2 carrots, peeled and sliced into 1/2-inch (1.25cm) rounds
• 2 zucchini, chopped into 1-inch (2.5cm) pieces
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup (60ml) extra virgin olive oil
• 3 tablespoons lemon juice, freshly squeezed
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 teaspoon Dijon mustard
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste