Herb-Roasted Winter Veggies

Gluten free and vegan

2 cups bite size cauliflower florets, each halved lengthwise
2 cups halved Brussels sprouts
2 medium carrots, cut into sticks
1 medium yam or sweet potato {1/2 pound diced}
2 tablespoons garlic infused olive oil divided
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh parsley
2 teaspoons lemon juice

Preheat oven to 450 degrees. PLACE cauliflower, Brussels sprouts, carrots, and yam in large bowl. ADD 2 tablespoons oil, rosemary, and thyme, and toss to coat. SEASON with salt and pepper, if desired. SCATTER vegetables evenly on baking sheet, and roast for 20 minutes, turning 2-3 times with spatula. INCREASE oven temperature to 500 degrees, and roast vegetables 10 minutes more, or until tender. TRANSFER vegetables to large serving bowl, and add parsley, lemon juice, and remaining 1 tablepsoon of olive oil. Toss to mix..serve. Serves 4.

Be sure to save this for the summer too. {Vegetarian Times Magazine January 2009}