• 1/3 cup olive oil + 1 tablespoon, divided
• 8 ounces mushrooms, sliced
• 1 medium yellow or red onion, sliced
• 6-7 medium sweet potatoes, peeled and cubed
• 6-7 carrots, cleaned and cubed
• 3 tablespoons butter, melted
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• ¼ teaspoon chili powder
• 1 teaspoon rosemary
• ¼ teaspoon garlic powder

Preheat oven to 425 F. Prepare a 12×17 jelly roll pan with butter or oil spray. In a medium skillet, add 1 tablespoon oil over medium heat. Add the mushrooms and onion and sauté 4-5 minutes, stirring occasionally, until onion is translucent. Transfer to a large bowl and add all remaining ingredients; stir. Transfer to the jelly roll pan. Bake for 45 minutes. Serve immediately. *Can substitute any other root vegetables such as beets, radishes, parsnips or turnips.