Easy Roasted Rainbow Vegetables

red bell pepper cut in rings

yellow bell pepper cut in fat strips

blue or purple potatoes, scrubbed and cut in chunks

red beets, peeled and cut in small wedges

golden beets, peeled and cut into small wedges

small kabocha squash, cut in half, de-seeded, and then into 1/2 inch thick slices

small Brussels sprouts (cut larger ones in half)

about 16 baby asparagus stalks

watermelon radish, sliced and cut in half moons

several baby parsnips, peeled (you can use larger parsnips, cut in strips)

baby carrots, peeled (you can use larger carrots, cut in strips)

extra virgin olive oil for drizzling, about

salt and fresh cracked black pepper

red pepper flakes

dried oregano