Fall Roots

• 1-2 pounds Brussels sprouts, washed, stemmed and halved

• 4-5 carrots, washed and cut into spears

• 1 medium red onion, cut into slivers

• 1-2 pounds baby gold potatoes, washed and halved

• 7-8 baby portobello mushrooms, washed and halved

• 4-5 tablespoons extra virgin olive oil

• 1 teaspoon Himilayan salt or Kosher salt

• 1 teaspoon fresh thyme (adjust amount to taste)

• 1/2 teaspoon fresh rosemary (adjust amount to taste)

• 1/2 teaspoon dried parsley

• Black pepper to taste

1. Preheat oven to 375°F.

2. Toss all ingredients in a large bowl and spread into a single layer on a baking sheet.

3. Bake for about 1 hour, turning 1 or 2 times during baking.

4. Serve hot. Enjoy!