One pan roasted harvest vedgetables

By Flywheelpw

Ingredients

• 1 lb 2/1/2 cups of brussels sprouts, trimmed and halve
• 1 medium carrot peeled and cut into 1/2 rounds
• 1 medium sweet potatoe, peeled and cut into cubes
• 1/2 lb 2 1/2 cups of baby potatoes halved
• 4 tbsp. olive oil or more as needed
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 1 tsp garlic powder 3-4 cloves fresh garlic minced
• 1/2 cup of panko crumbs
• 1/4 cup finely grated parmesan cheese
• Optional substitutions: broccoli, cauliflower, rutabaga, butternut squash can be swapped in or added in addition to the other vegetables.

Preparation

Step 1

preheat oven to 425
lightly grease or line a large rimmed baking sheet 13 x 18 or a 10 x 15 with parchment paper and set aside
combine all the ingredients to a large bowl toss to coat well
spread the vegetables evenly in a single layer over a prepared baking sheet, arranging the brussels sprouts cut side down (do not over crowd)
roast in preheated oven for 25 to 30 minutes stirring half way through or until vegetables are tender and lightly browned , if you like them charred you can leave them in longer
remove from oven and transfer to serving dish