Sheet Pan Salmon with Caramelized Winter Veggies

Note: each sheet pan will hold 3 servings.

Brussels sprouts, about 10, trimmed and halved

bunch, (about 6) slender rainbow carrots, trimmed and peeled

small multicolored potatoes (I used fingerling) halved lengthwise

slender parsley root or parsnip, trimmed and peeled

Japanese eggplant, or 1/2 regular eggplant, cut into roughly 2 inch chunks

hot peppers such as jalapeno or Fresno, halved lengthwise

olive oil

salt and fresh cracked black pepper

slices of salmon, approximately 1/3 pound each

thin slices of lemon

optional: honey or marmalade to brush over the salmon

fresh thyme or dill