We used these veggies as the base of several of our recipes this week. Spin off with your own ideas, or double or triple the recipe and have a supply on hand that will cut down your cooking time all week long.
Toss the broccoli florets, carrots, bell pepper and onion with the olive oil and some salt and pepper in a large bowl. Spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and deeply browned, 15 to 18 minutes.