• 2 carrots
• 2 turnips
• 1 rutabaga
• 12-15 brussel sprouts
• 1 large red onion
• 1 oz. garlic powder
• 1 oz. onion powder
• ¼ oz. salt
• ¼ oz. pepper
• 1 oz. extra virgin olive oil
• 2 oz. fresh herbs (chopped) tarragon, parsley, and chives

1. Preheat oven to 375°F
2. Clean all vegetables and cut into even bite sized pieces
3. Place all vegetables into a bowl and toss with oil and spices until combined
4. Lay onto a baking tray and roast in the oven for 20-25 minutes or until tender
5. Move all vegetables and juices into a bowl and toss with the chopped herbs