5 medium gold potatoes
5 medium carrots
8 oz. mushrooms
Optional: herbs/seasoning of your choice
Preheat oven to 450.
Prepare veggies: cut carrots on the bias, halve mushrooms, cut potatoes into cubes and onion into wedges.
Add vegetables to a large bowl. Pour enough olive oil to lightly coat, tossing to combine.
Add kosher salt and any desired herbs/seasonings. Mix well.
Spread out evenly in single file on a lightly sprayed pan and cook for 20-30 minutes, stirring occasionally and checking tenderness.
*Cooking times vary depending on your oven and how large your veggie chunks are.
Roasted Veggie Wrap with Bean Spread
Roasted Mushrooms with Peas, Tomato, Onion