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.