Fork-and-Knife Roasted Vegetables

• 2 small acorn squash, 1 small kabocha, or 1 red kuri squash (skin left on), cut into 3-inch wedges (3 lb.)
• 1 small head cauliflower, separated into large florets (1 lb.)
• 24 cremini or button mushrooms (12 oz.)
• 8 oz. Brussels sprouts, halved
• 2 small onions, cut into quarters, stem ends left intact
• 1/2 cup olive oil, divided
• 4 tsp. honey
• 2 tsp. white balsamic vinegar
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. spicy seasoning mix, such as barbecue rub or Cajun seasoning

1. Preheat oven to 350F; line two baking sheets with parchment paper or coat with cooking spray.
2. Toss together squash, cauliflower, mushrooms, Brussels sprouts, and onions with 1/4 cup oil.
3. Spread on prepared baking sheets, and roast 10 to 15 minutes, or until vegetables begin to brown.
4. Flip vegetables with tongs, and roast 10 to 15 minutes more.
5. Stir together remaining 1/4 cup oil, honey, vinegar, and garlic.
6. Remove baking sheets from oven.
7. Flip vegetables, and daub with honey mixture, sprinkle with seasoning mix, and season with salt and pepper, if desired.
8. Return vegetables to oven, and roast 5 minutes.
9. Flip vegetables once more, daub with honey mixture, and sprinkle with seasoning mix.
10. Roast 5 minutes more, or until glistening and browned.

acorn, cauliflower, cremini, brussels sprouts, onions, olive oil, honey, white balsamic vinegar, garlic, seasoning mix

Taken from www.vegetariantimes.com/recipe/fork-and-knife-roasted-vegetables/ (may not work)