• 3 cups broccoli florets
• 3 cups cauliflower florets
• 1 bunch radishes halved or quartered depending on size (about 1 cup)
• 4-5 carrots peeled and cut into bite-sized chunks (about 2 cups)
• 1 red onion cut into chunky pieces* (about 2 cups)

Preheat oven to 425 degrees F. Lightly coat two rimmed baking sheets with olive oil or cooking spray. Place broccoli, cauliflower, radishes, carrots and onion in a large bowl.

Season with olive oil, salt, pepper, and garlic powder. Gently toss everything together.

Divide evenly amongst rimmed baking sheets. You don’t want to crowd the veggies or they will steam.

Roast for 25-30 minutes, flipping the veggies halfway through. Serve and enjoy!