Ingredients

• 1 lb. baby red potatoes, cut into large chunks
• 1 large sweet onion, cut into thick slices
• 1 package whole mushrooms
• 1 lb. Brussels sprouts, cut in half
• 1 Tbsp. fresh rosemary, chopped
• ¼ cup walnut halves
• 2 Tbsp. extra virgin olive oil
• Salt & pepper to taste

Instructions

• Preheat oven to 400 degrees.
• Combine all ingredients, EXCEPT walnuts, in a large bowl and toss so all veggies to get a good coating of olive oil.
• Place veggies in a single layer on parchment-lined cookie sheets (helps them not stick).
• You will bake for 35-40 minutes, but when there’s 5 minutes left, toss the walnuts into the veggies mixture and continue roasting until veggies are crispy on the outside but tender when pierced with a toothpick.
• Serve warm!