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
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.