Roasted vegetables

Ingredients

3 cups Brussel sprouts

3 Rainbow Carrots

2 large Sweet potatoes

3-4 Purple potatoes

2 Parsnips

1 pkg Roasted peeled beets from TJs

3 tbsp Olive oil

2tbsp Italian seasoning

2tsp Garlic powder

1tsp Salt

1tsp Pepper

Preparation

Preheat oven to 400 degrees
Rinse all veggies, peel sweet potatoes and parsnips
Chop veggies to desired size
Toss veggies (except beets) with olive oil and seasonings
Spread veggies out in a single layer in a cookie sheet lined with parchment paper
Bake for approx 40min
Add beets and cook for 10 more minutes
Broil super briefly if they look like they need a little extra crisping