Roast Harvest Vegetable Medley

A roast vegetable medley, which combines several fabulous fall vegetables, makes a colorful flavorful accompaniment to roasted turkey and is much easier to prepare then several individual vegetable dishes.

1 – 2 lb butternut squash, peeled & cubed
2 – sweet potatoes, peeled & cubed
2 – medium parsnips, peeled & chopped
1lb – Brussels sprouts, trimmed, blanched & quartered
6 – shiitake mushrooms, thinly sliced
1 – medium yellow onion, peeled & chopped
3 – cloves garlic coarsely chopped
4 – leaves fresh sage, sliced into thin strips
½ – teaspoon dried oregano

Olive oil, salt & pepper to taste

Preheat the oven to Convection or Convection Roast 350°

Combine all the ingredients and toss with enough oil so they are evenly coated. Bake on a rimmed baking sheet for 40 – 45 minutes until crisp tender.