Mariss' Roasted Fall Vegetables

Directions

1. 1
   Preheat oven to 400.
2. 2
   Quarter, halve, and/or cut vegetables.
3. 3
   Toss carrots and potatoes in garlic, olive oil, salt, and pepper.
4. 4
   Let sit.
5. 5
   Do the same with the brussel sprouts, squash, and onion separately.
6. 6
   Roast carrots and potatoes for 10 minutes.
7. 7
   Flip and add the remainder of vegetables.
8. 8
   Roast for 35 minutes.
9. 9
   Note: Timing may vary; it depends on how soft/crispy you want them.
10. 10
    Garnish with fresh parsley.