Laura's Lean | Roasted Vegetables

Ingredients

• 1/4 Cup Extra Virgin Olive Oil
• 3 Cups Butternut squashcut into 1/2 inch thick cubes
• 1 1/2 Cups Brussels sproutshalved
• 2 Cups Asparaguscut into 1 1/2 inch long slices
• 3 Yellow zucchinimedium sized, cut into 1 1/2 inch thick pieces
• 3 Cups Sweet potatoescut into 1 1/2 inch thick cubes
• 4 Cloves Garlicminced
• 1 TBSP Dried oregano
• 1 TBSP Rosemary
• 1 TSP Paprika
• 1 TSP Thyme
• 1 TSP Basil
• Salt and pepper to taste