Fall Roasted Vegetables

Preheat the oven to 425

Broccoli, Green Beans, Potato, Carrots, Radishes, Onion (later in the season add some winter squash, cauliflower, and Brussels sprouts)

Cut all the vegetables into chunks.  Include the stems of the Broccoli.

Place the vegetables into a bowl and drizzle with some olive oil.  Sprinkle with a little salt.

Line a sheet pan with parchment paper.  Spoon the vegetables onto the pan in a single

Layer Roast for 15-20 minutes.  Toss and turn the vegetables as needed, return to the oven for an additional 8-10 minutes.  Vegetables should be fork tender.  Serve hot or at room temperature

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