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Fresh From Your Garden
   •   10 Brussels sprouts
   •   1 1/2 cups Butternut squash
   •   4 Carrots
   •   2 cloves Garlic
   •   1 Red onion
   •   5 Red potatoes

Baking & Spices
   •   1 tsp Black pepper, freshly ground
   •   1 tsp Kosher salt

Oils & Vinegars
   •   1/4 cup Olive oil

Other
   •   2 Lemons zested and juiced
   •   2 Tbsp chopped fresh rosemary or 1 Tbsp dried

Mix the vegetable and lightly coat with the oil. Layer on a large baking sheet, so as the vegetables do not overlap. Roast at 350 for about 15-20 minutes or until done. For extra fun, sprinkle with grated parmesan cheese.