Roasted Autumn Veggies with Tahini Drizzle

Ingredients:
4 medium Russet Potatoes, halved then cut into thirds
1 lb cremini or white button mushrooms, quartered
1 cauliflower, cut into florets and half or quarter any larger florets
1 lb brussel sprouts, halve the larger brussels
1/2 tsp dried thyme
1/2 tsp dried rosemary
Grape seed oil,  Sea Salt and pepper to taste
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Instructions:

1. Preheat oven to 375°
2. Prepare veggies making sure they are uniform in size so they cook evenly
3. Place veggies on baking sheet, drizzle with oil, sprinkle with spices and salt and pepper to taste
4. Roast for 50-60 minutes, turning veggies half way through to brown evenly
5. Remove to serving platter and drizzle with Tahini Dressing.