1-3/4 cups medium carrots, (peeled and cut to 1-1/2 inch chunks (3-4 carrots))
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½ pound Brussels sprouts (stem ends trimmed and halved)
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1 large sweet potato, peeled, halved lengthwise, and cut crosswise into 1-inch pieces
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Seasoning of your choice
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3 large carrots (3 cups), (peeled and cut into chunks)
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Balsamic glazed roasted vegetables
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt melted
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2 to 3 sweet mixed peppers
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6 thin pumpkin wedges
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