A beautiful assortment of colorful and satisfying vegetables that can be eaten as a side dish or repurposed into an entree!
1 medium sweet potato, peeled and chopped
2 parsnips, peeled and chopped
1 red bell pepper, seeded and chopped
1 red onion, cut into six wedges
1 lb Brussels sprouts, hard ends chopped off, then halved (quarter the larger ones)
1 pint of mushrooms (white button), cleaned and stems removed
2–3 Tbsp grapeseed oil*
2 tsp garlic powder
Salt and pepper to taste
Preheat oven to 425 degrees.
Line a large sheet pan with foil and spray with cooking spray, then add the vegetables to the pan (working in batches if necessary to keep one layer and prevent overcrowding).
Drizzle the vegetables with oil and toss to coat. Season with garlic powder, then salt and pepper to taste (along with any other seasonings you prefer).
Roast for 20 minutes uninterrupted, then remove pan from the oven and stir the vegetables around. Return to the oven for 10 more minutes until you see browned and crispy edges.