Thanksgiving Roasted Veggies – FadedMix

Ingredients

• 2 cups carrots, peeled and cut into 1-inch pieces
• 2 cups Brussels sprouts, trimmed and halved
• 1 cup red bell pepper, sliced
• 1 cup butternut squash, peeled and cubed
• 1 cup red onion, cut into wedges
• 3 tablespoons olive oil
• 2 teaspoons dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon balsamic vinegar (optional)
• Fresh parsley, chopped for garnish (optional)