Prep (20 minutes):

1. Preheat the oven: Turn on your oven and set it to 425°F (220°C).

2. Prepare the vegetables: Wash your chosen vegetables thoroughly. Peel the carrots if desired, and remove any stems or seeds from peppers and broccoli. Chop all the vegetables into bite-sized pieces that are similar in size. Aim for pieces around 1-2 inches for even roasting.Tip: If using cherry tomatoes, you can leave them whole or halve them depending on their size.
   

3. Make the seasoning mix: In a large bowl, whisk together the minced garlic, Himalayan pink salt, black pepper, dried parsley flakes, ground cumin, olive oil, dried thyme, and dried oregano. This flavorful mixture will coat the veggies and enhance their taste.

Cooking (30 minutes):

1. Toss the vegetables: Add the chopped vegetables to the bowl with the seasoning mix. Using tongs or your hands, toss the vegetables thoroughly until they are evenly coated with the oil and spices.

2. Prepare the baking sheet: Line a baking sheet with parchment paper. This will prevent the veggies from sticking and make cleanup easier.

3. Spread the vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Don't overcrowd the pan, as this will prevent them from roasting evenly and getting crispy. You may need to use two baking sheets if your vegetables don't fit comfortably in one layer.

4. Roast the vegetables: Place the baking sheet(s) in the preheated oven and roast for 27-30 minutes. The vegetables should be tender but still have a slight bite to them, with some golden brown edges.

5. Toss the vegetables halfway through (optional): For even browning and cooking, you can take the baking sheet out of the oven after 15 minutes and use tongs to gently toss the vegetables.

6. Check for doneness: After 27 minutes, start checking the vegetables with a fork. They are done when they are tender-crisp and easily pierced through. Roasting time may vary slightly depending on the size and type of vegetables used.

Serving (5 minutes):

1. Garnish and serve: Once the vegetables are roasted to perfection, remove the baking sheet from the oven. Garnish with fresh chopped herbs like parsley, chives, or thyme for an extra pop of color and flavor (optional). Serve the roasted veggie medley immediately while hot.

Tips:

• Experiment with different vegetables! This recipe is very versatile. You can try adding other vegetables like asparagus, cauliflower florets, or sweet potato cubes.

• For a little extra sweetness, drizzle the vegetables with 1 tablespoon of honey or maple syrup before roasting.

• For a smoky flavor, sprinkle the vegetables with smoked paprika before roasting.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Enjoy this delicious and easy roasted veggie medley recipe!