Roasted Fall Vegetables

Makes 8-10 servings

Use any mixture of fall vegetables. The trick is to cut them into similar-sized pieces so they cook evenly.

1 lb carrots, cut into 1/2 inch pieces

1 lb brussel sprouts, cut in half lengthwise

1/2 head cauliflower, cut into bite-sized pieces

2 Tablespoons olive oil

Salt and pepper, to taste

Heat oven to 350. Toss vegetables with olive oil and salt and pepper. Spread on a sheet pan and roast for 45 minutes, or until tender.