Roasted Vegetables

Ingredients

• Vegetables of choice
• Salt
• Black pepper
• Not too much olive oil
• Oregano

Steps

1. Roast squash, roots, and alliums for 45 minutes at 425 F.

2. Roast brassicas and mushrooms for 25 minutes at 425 F.

3. Drizzle vegetables with some olive oil, then season with salt, pepper, and oregano.