Description

Don't boil away all of those nutrients in your veggies. Roasting them preserves the nutrients and makes them so much more delicious!

Ingredients

• ⅓ c. olive oil
• 4 medium carrots, cut into 1 inch thick pieces
• 1½ c. brussel sprouts, halved
• 4 c. red potatoes, cut into 1½ inch thick pieces
• 1 c. sweet potatoes, cut into 1½ inch thick pieces
• 2 t. freshly ground black pepper
• 1 t. sea salt
• 1 t. dried oregano
• 1 t. dried thyme
• 1 t. dried basil
• 1 medium onion, cut into 1 inch pieces, optional

Steps

1. Preheat oven to 400 degrees. Lightly spray 2 baking sheets with non-stick cooking spray.
2. Evenly divide chopped vegetables onto 2 baking sheets; drizzle with olive oil.
3. Sprinkle vegetables with salt, pepper, and dried herbs; gently toss to coat.