1 lb. brussel sprouts (cut in half)
1 lb. carrots (sliced)
1 lb. asparagus (ends trimmed)
3 tbs. olive oil
2 tsp. sea salt
1 tsp. black pepper
1 cup vegetable stock
Preheat oven to 350 degrees.
1. In a large baking pan, put all vegetables. Add olive oil and toss vegetables. Sprinkle with salt and pepper.
2. Add vegetable stock.
3. Place pan in oven and bake for about 40 minutes. Stir vegetables every 10 minutes.
4. Remove when vegetables are tender.