Recipe by Chef Deb Synder, CSCE, CPC 1 cup brussel sprouts, halved 1 cup carrots, peeled, sliced 1/2 cup red onion, cut into 1/4 inch slices 1 cup of beets, peeled, cut into wedges 1 cup of yams, peeled, sliced 1/2 cup of parsnips, sliced 1/2 cup of fennel, sliced 1/2 cup of our extra-virgin olive oil, I recommend using this one. 1 tsp. of sea salt 3/4 tsp. of smoked black pepper, to order, please click here. 1/4 cup of Herbs de Province olive oil 2 Tbsp. of fresh lemon juice 1 tsp. of Roasted Garlic Powder 1 tsp....