Simple Roasted Vegetable Medley

by Katie Johnstonbaugh of: 

Serves 4
8 carrots, peeled and sliced in half lengthwise
10 small red potatoes, quartered
1 whole bunch fresh broccoli, cut in florets
1 pablano pepper, cut in chunks
2 zucchini squash, cut in wedges
4 T. olive oil
1 T. koser salt
1 t. cracked black pepper
1 t. oregano
1 T. lemon pepper seasoning
2 Sweet Potatoes, cut in chunks or wedges
2 parsnips, cut in cubes
12 brussels sprouts halved
butternut squash
4 garlic cloves

Place all veggies on foil line baking sheet in single layer except zucchini.  Drizzle all with olive oil and sprinkle with all seasoning ingredients.  Remove broccoli to platter and tent with foil.  Toss with tongs or hands to coat all sides of all vegetables.  Roast 20 minutes at 425º.   Remove broccoli to platter and tent with foil. add zucchini, tossing in a little drizzle of olive oil and seasonings again.  Roast an additional 10 minutes.