What you will need:
- carrots, largely chopped
- zucchini, largely chopped
- white or yellow onions, largely chopped
- brussels sprouts, each cut in half
- red and yellow bell peppers, largely chopped
- small mushrooms, whole
- 3 tbsp extra virgin olive oil
- sea salt
Rinse and chop all vegetables into 2-inch thick wedges.
Mix vegetables in bowl with extra virgin olive oil and a pinch of salt.
Line a sheet pan with the vegetables.
Roast in oven at 450° until lightly browned (about 40 minutes).