Name: Roasted Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 yellow pepper (seeded and cut into bite sized pieces); 1 red pepper (seeded and cut into bite sized pieces); 1 bunch of rainbow carrots (my bunch had 6 carrots, peeled and cut into bite sized pieces); 1 sweet potato or yam (peeled and cut into bite sized pieces); 1 red onion (peeled and cut into bite sized pieces); 6 ounce package of cremini/baby bella mushrooms (peeled and cut into quarters); 1/4 cup good olive oil (regular or infused); 1/2 teaspoon kosher salt; Optional: chopped Italian parsley (cilantro, rosemary)