Herb-Roasted Winter Veggies

• 2 cups bite-size cauliflower florets, each halved lengthwise
• 2 cups halved Brussels sprouts
• 2 medium carrots, cut into sticks
• 1 medium yam or sweet potato ( 1/2 lb.), diced
• 3 Tbs. garlic-infused olive oil, divided
• 1 Tbs. chopped fresh rosemary
• 2 tsp. chopped fresh thyme
• 2 Tbs. chopped fresh parsley
• 2 tsp. lemon juice

1. Preheat oven to 450F.
2. Place cauliflower, Brussels sprouts, carrots, and yam in large bowl.
3. Add 2 Tbs.
4. oil, rosemary, and thyme, and toss to coat.
5. Season with salt and pepper, if desired.
6. Scatter vegetables evenly on baking sheet, and roast 20 minutes, turning 2 or 3 times with spatula.
7. Increase oven temperature to 500F, and roast vegetables 10 minutes more, or until tender.
8. Transfer vegetables to large serving bowl, and add parsley, lemon juice, and remaining 1 Tbs.
9. oil.
10. Toss to mix, and serve.

bitesize cauliflower, brussels, carrots, sweet potato, garlic, rosemary, thyme, parsley, lemon juice

Taken from www.vegetariantimes.com/recipe/herb-roasted-winter-veggies/ (may not work)