• 1 large, sweet potato with skin on, rinsed and chopped
• 2 medium carrots, sliced
• 1 cup fresh rutabaga, chopped
• 2 cups brussels sprouts, halved
• 1 white/yellow onion, diced
• 2 tsp. dried/ground sage  
• 2 tsp. dried thyme
• ½ tsp. salt
• 1 ½ Tbsp. olive oil

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Cut all vegetables into bite-sized pieces.
3. Add all the vegetables to the baking sheet and season with olive oil, salt, and herbs.
4. Bake the vegetables in the oven for 30-40 minutes, or until crisp. Cook time will vary depending on sizes.
5. Remove the baked vegetable from the oven and top with additional herbs for garnish and salt to taste. (Optional: Add toasted nuts (pecan, walnuts, almonds, etc.) and cranberries to the vegetable mix for more flavor.)