Cooking with Webmistress Laura!

If you are getting your 5-alive in any other way than roasting vegetables, you are a sucker. Okay, well maybe not a sucker, but you are seriously missing out. Roasting vegetables, especially all of the marvelous root veggies that are at their seasonal peak right now, is the absolute best way to enjoy them. The roasting carmelizes the sugar in the veggies and bakes them up to perfection. I probably roast vegetables for dinner at least twice a week. They are amazing served as a side dish, thrown into pasta, or mixed into a gravy. Seriously, you cannot go wrong. And the best preparation in this case, is also the easiest! Huzzah for healthy vegan food that's delicious and easy! My favorite kind! Now, please excuse me while I head to the farmers' market for some Brussels sprouts.

What You Need:

1 medium sweet potato, peeled and cut into 1-1/2-inch-thick rounds
1 medium russet potato, peeled and cut into 1-1/2-inch-thick rounds
1 acorn squash, halved lengthwise, seeded, and cut into 3/4-inch-wide wedges
2 cups fresh Brussels sprouts
3-1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper

What You Do:

1. Preheat oven to 450 degrees. In a large mixing bowl, combine all ingredients and toss.
2. Place ingredients in a large shallow baking pan and roast until tender, about 25 to 35 minutes. Remove from oven and enjoy!