Roasted Roots and Vegetables

Place a piece of parchment paper on a large sheet pan, and heat the oven to 425 degrees.

Ingredients:

1 onion, chopped

1/2 bunch of asparagus, 7-10 stalks chopped into 4ths

10-15 Brussel sprouts, chopped into thirds

5-6 carrots, chopped on an angle

3 leaves of kale, chopped fine

1 heaping tbl basil

1 heaping tbl oregano

1 heaping tbl onion powder

1 tbl sea salt (we use French gray sea salt)

1 tsp red pepper flakes

5 second count of Extra virgin olive oil (enough to coat vegetables)

8 shakes of coconut aminos (1/4 -1/3 cup)

 

Chop all vegetables and place them on baking sheet with parchment paper. Add seasoning, oil, coconut aminos and mix everything together.  Once mixed, spread all the vegetables out over the pan and make sure most Brussels sprouts are facing down. Bake for 30 minutes or until lightly browned.