Roasted & Spiced Fall Vegetables

1. 1

   Preheat the oven to 500 F and prepare a rimmed baking sheet with parchment paper or lots of cooking spray.

2. 2

   Mix the carrots and potatoes in a bowl with half the olive oil, half of each of the spices, and salt to your preference.

3. 3

   Spread on the baking sheet and roast for 10 to 15 minutes until partially cooked.

4. 4

   Meanwhile, combine the pears and Brussels sprouts with the remaining olive oil, spices, and more salt.

5. 5

   Stir to combine.

6. 6

   When the potatoes and carrots are partially cooked, remove pan from oven, add the pears and Brussels sprouts to the pan and spread into one even layer.

7. 7

   Cook for 10 to 15 minutes more, stirring once, until the root veggies are tender and the Brussels sprouts are soft but not mushy.

8. 8

   Taste and sprinkle with extra salt if desired.

9. 9

   Enjoy!

No additional tips available.