INGREDIENTS

•     ( Prep: , Cook: 50 Minutes )

4 medium carrots, peeled and sliced
2 large parsnips
1 medium head cauliflower
1 small butternut squash
1-pound brussels’ sprouts
½ cup olive oil
1tbsp “Roast vegetables & fries” spice blend
10 sage leaves
5 thyme sprigs
2 rosemary sprigs
Salt and ground pepper

DIRECTIONS

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.