One-Pan Roasted Vegetables

Ingredients

• 1 lb carrots, cut into batons
• 1 head broccoli, cut into florets
• 2 red bell peppers, cut into wide strips
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 1 tsp fine sea salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1 lemon, for squeezing

Instructions

1. 1

   Heat the oven to 425°F (220°C) with a rack in the lower third.

2. 2

   Toss the vegetables with olive oil, salt, pepper and cumin.

3. 3

   Spread them in a single layer on a large sheet pan, using two pans if crowded.

4. 4

   Roast for 20 minutes, then stir and rotate the pan.

5. 5

   Roast 8 to 12 minutes more until the edges are browned and the carrots are tender.

6. 6

   Squeeze lemon over the hot pan just before serving.