- 4 cups mixed autumn vegetables, cut into similar sizes (we used Brussels sprouts, radishes and squash)
- 1/ 4 cup Filippo Berio Extra Virgin Olive Oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Preheat the oven to 400°F. Line a sheet tray with aluminum foil.
Add the vegetables to the pre lined sheet tray and drizzle olive oil over top. Season with salt and pepper and toss to combine.
Roast until vegetables are golden brown around the edges, but still retain some texture, about 30-40 minutes.