Roasted Vegetables

ROASTED VEGETABLES1 red pepper cut in chunks
1 package mushrooms, cut in 1/2 or 1/4
1 bunch asparagus (using the tips only)
Brussels sprouts (halved)
carrots, thinly slices
1 onion, cut in chunks
olive oil
sprigs of thyme (or tarragon)
salt and pepper

Cut vegetables in chunky pieces, coat with olive oil and sprinkle with thyme. Salt and pepper to taste.

Bake in 400F oven for 30 minutes moving the vegetables to roast evenly.

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