Prep and cook time:  1 hour      Serves 8-10

Vegetables:
6      baby gold, purple, or red potatoes, cut up (may also use yams or sweet potatoes)
½     cups butternut squash or pumpkin, peeled and cubed
3      tablespoons avocado oil
1      sweet or red onion, cut into wedges
2      carrots, sliced
½     head of cabbage (green or purple), sliced
1½   cups broccoli florets
1      cup cauliflower florets
1      yellow squash, cut into half moons
1      handful whole green beans, trimmed
1-2   portobello mushrooms, sliced or cut up
1-2   cloves of garlic, minced
sea salt and ground pepper
Dressing:
3    tablespoons avocado oil
3    tablespoons apple cider vinegar
1    cup natural apple cider
1    tablespoon honey

Preheat oven to 375 degrees. Toss potatoes and butternut squash in 3 tablespoons avocado oil and place into large roasting pan. Season with sea salt and ground pepper and bake for 20 minutes.

While potatoes and squash are baking, prepare the dressing. Stir to blend all ingredients. Pour the sauce over remaining veggies; toss well to coat. Add veggies to potatoes in roasting pan. Sprinkle with warming spices, if you prefer, such as curry, nutmeg, a touch of cinnamon, and/or some thyme. Roast for another 16-20 minutes or until the veggies are tender.