Roasted Vegetable Medley | byron-nutrition

Ingredients

• 2 tablespoons olive oil , divided
• 1 large yam , peeled and cut into 1 inch pieces
• 1 large parsnip , peeled and cut into 1 inch pieces
• 1 cup baby carrots
• 1 zucchini , cut into 1 inch slices
• 1 bunch fresh asparagus , trimmed and cut into 1 inch pieces
• 0.5 cup roasted red peppers , cut into 1-inch pieces
• 0.25 cup chopped fresh basil
• 2 cloves garlic , minced
• 0.5 teaspoon kosher salt
• 0.5 teaspoon ground black pepper