Roasted & Spiced Fall Vegetables

• 2 whole Large (Or 3 Medium) Carrots, Cut Into 1-inch Chunks
• 3 whole Medium Red Potatoes, About 1.5 Pounds Total, Cut Into 1-inch Chunks
• 2 Tablespoons Olive Oil
• 1/2 teaspoons Smoked Paprika
• 1/2 teaspoons Allspice
• 1/2 teaspoons Cinnamon
• 3 cups Brussels Sprouts, Trimmed And Halved If Very Large
• 2 whole Pears, Cored And Cut Into 1-inch Chunks
• Salt To Taste

1. Preheat the oven to 500 F and prepare a rimmed baking sheet with parchment paper or lots of cooking spray.
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. Spread on the baking sheet and roast for 10 to 15 minutes until partially cooked.
4. Meanwhile, combine the pears and Brussels sprouts with the remaining olive oil, spices, and more salt.
5. Stir to combine.
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. 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. Taste and sprinkle with extra salt if desired.
9. Enjoy!

carrots, red potatoes, olive oil, paprika, allspice, cinnamon, brussels sprouts, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/roasted-spiced-fall-vegetables/ (may not work)