3 small red potatoes, quartered

2 parsnips cut in 2 inch pieces

4 large carrots cut in 2 inch pieces

2 medium sweet potatoes peeled and cut in small pieces

1 red onion cut in 8ths

1/2 pound of Brussels sprouts washed and trimmed

 

Put all ingredients in a 13 x 9 pan or pyrex coated with cooking spray. Drizzle with olive oil and sprinkle with oregano, thyme and salt. Stir to coat. Cover with foil and bake at 400 for about 1 hour, depending upon the size of the vegetables (check occasionally to be sure they aren't burning). The vegetables will cook more uniformly if they are about the same size.

 

Note: You can add any vegetables you like and we sometimes throw in radishes, rutabaga or cauliflower depending on what’s on sale or what we have on hand.