Roasted Veggies with Squash, Onions, Carrots and Brussels Sprouts

Instructions

• Scrub squash - (I like to leave the skin on) then cut it into small bite-sized chunks
• Thinly slice the onions
• If the carrots are large, cut into 2 inch long pieces
• Cut brussels sprouts in half
• In a large bowl, put one type of the cut veggies at a time. I do these in groups rather than all together so I can track which veggies are cooking faster and which need more time in the oven
• Drizzle olive oil and spices over them and stir to coat well.
• When they are coated, turn them onto a parchment lined cookie sheet and repeat the process in the bowl until all vegetables are coated and seasoned
• Place the cookie sheets in a 400 degree oven, checking every 15 minutes to turn them and move them around on the sheets.
• Usually they are done in 30 - 40 minutes.
• Store any leftovers in glass containers in the fridge. They are terrific in omelets and on salads!