Roasted Mixed Vegetables

Ingredients

• 10 ounces (280 g) Brussels sprouts
• 1 cup (5 oz or 150 g) cherry tomatoes
• 1 medium (7 oz or 200 g) potato, sliced into wedges
• 1 medium (7 oz or 200 g) zucchini, sliced into 1-inch thick rounds
• 1 medium (4 oz or 125 g) red bell pepper, deseeded and thinly sliced
• 1 medium (2 oz or 60 g) carrot, sliced into 1-inch thick rounds
• 1 garlic (0.7 oz or 20 g) bulb, halved crosswise
• Marinade:
• 2 tablespoons (1 fl oz or 30 ml) balsamic vinegar
• 2 tablespoons (1 fl oz or 30 ml) olive oil
• 1 tablespoon (15 g) fresh thyme, chopped
• 1 tablespoon (3.5 g) fresh rosemary, chopped
• Kosher salt and freshly ground black pepper, to taste