Simple Roasted Vegetables

• 1 cup Brussels Sprouts, trimmed and halved
• 6 medium carrots, washed, peeled, trimmed, and sliced lengthwise
• 1 cup butternut squash, cubed
• 1/2 bunch French breakfast radishes
• 2 medium beets, washed peeled, and quartered
• 1 cup cauliflower florets
• 1/2 red onion, sliced
• 1 leek, washed and sliced, white and light green portions only
• 1/4 cup olive oil
• Salt
• Pepper
• Thyme sprigs

Preheat oven to 425 °F. Prepare vegetables and place in a large bowl. Add olive oil and a generous amount of salt and pepper to taste. Spread evenly across a Half Sheet. Evenly scatter thyme sprigs around the pan and bake for 25-30 minutes or until vegetables are tender and fully roasted. Serve on top of a warm grain or enjoy as a side to your meat entrée.