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
• 1/2 cup roasted red peppers, cut into 1-inch pieces
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper