1 bunch carrots, halved lengthwise

1 broccoli crown, cut into florets

1/2 cauliflower, cut into florets

1/4 lb (115 g) Brussels sprouts, halved

2 tbsp (30 ml) olive oil

With the rack in the middle position, preheat the oven to 425°F (220°C).

On a non-stick or parchment-lined baking sheet, combine the carrots, broccoli, cauliflower and Brussels sprouts. Toss with the oil and season with salt and pepper. Roast for 30 minutes, stirring halfway through cooking. Let cool.

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