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Ingredients:

Roasted Herb New Potatoes:

1 pound new potatoes, cut into 1-inch by 1-inch chunks
1/4 cup olive oil
1 teaspoon kosher salt
1 teaspoon coarse grind pepper
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder

Roasted Mushrooms:

8 ounces white mushrooms
8 ounces cremini mushrooms
1/4 cup olive oil
1/4 to 1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon coarse-grind pepper
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder

Roasted Butternut Squash:

1 2-3 pound butternut squash, cut into 1-inch by 1-inch pieces
3 Tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon coarse-grind pepper
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder

Roasted Baby Carrots:

1 16-ounce bag baby carrots
2 Tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Procedure:

Roasted Herb New Potatoes:

Preheat oven to 425 degrees. Toss potatoes with olive oil, salt, pepper and spices. Spread in an even layer on baking sheet. Roast approximately 45 minutes, or until golden brown, turning once during baking.

Roasted Mushrooms:

Preheat oven to 425 degrees. Toss mushrooms with olive oil, salt, pepper and spices. Spread on a baking sheet in an even layer. Roast 20-25 minutes.

Roasted Butternut Squash:

Preheat oven to 425 degrees. Toss squash with olive oil, salt, pepper and spices. Spread in an even layer on baking sheet. Roast 35-40 minutes until browned, turning once during baking.

Roasted Baby Carrots:

Preheat oven to 425 degrees. Toss carrots in a large bowl with olive oil, salt and pepper. Spread carrots on a baking sheet. Roast in oven 25-30 minutes or until browned on outside and tender inside.