Roasted Vegetable Medley

 Roasted Vegetable Medley

4 carrots, sliced

1 butternut squash, cut into chunks

12-15 brussel sprouts, cut in halves

2 sweet potatoes, cut into chunks

3 beets, sliced

8-10 small potatoes, sliced

4 tbsp extra virgin olive oil

1 tbsp marjoram

2 minced garlic cloves

1 tsp rosemary

Sea salt and pepper to taste

Toss all vegetables with spices and cooking spray in large roasting pan. Bake at 375 for 35 minutes. Turn vegetables with large spoon and bake for another 20-30 minutes at 425.