1 2lb butternut squash, peeled & cubed
2 sweet potatoes, peeled & cubed
2 medium parsnips, peeled & chopped
1lb Brussels sprouts, trimmed, blanched & quartered
6 shiitake mushrooms, thinly sliced
1 medium yellow onion, peeled & chopped
3 cloves garlic coarsely chopped
4 leaves fresh sage, sliced into thin strips
1/2 teaspoon dried oregano
Olive oil, salt & pepper to tastePreheat oven to 350 degrees. Chop the vegetables. Combine all the prepared vegetables in a large bowl. Add a little olive oil and toss to coat. Season with salt, pepper and dried thyme. Spread onto a half sheet pan and bake for 35-40 minutes.

Tip: Cooking vegetables in Convection ensures moisture retention and enhances flavor. When cooking in Convection other dishes can easily be cooked at the same time with no flavor transference.