This is my go-to process for roasting all the bounty of the Fall. You can use whatever veggies you have and the cooking time will depend on the vegetable you are using. But I love that I can change up the flavor profile of the food based on what olive oil and vinegar I choose. I served these recently at a private event at The Quail & Olive . Brussels Sprouts, Carrots, and Mushrooms 1 to 2 cups mushrooms, brushed clean of dirt 1 to 2 cups Brussels sprouts, trimmed from the stalk 4 to 5...
