Autumn Roasted Veggies

Ingredients

• 2 cups sweet potatoes cut into 1½-inch thick pieces
• 2 cups cauliflower florets
• 2 cups bell pepper cut into 1 inch pieces
• 2 cups zucchini sliced or cubed into 1 inch pieces
• 1 medium acorn squash seeded, cut into 1 inch slice or cubes
• 1 cup brussels sprouts
• 1/4 cup olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon garlic powder

Recipe and photo courtesy of – https://gimmedelicious.com/autumn-roasted-veggies/#recipe

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