Roasted Vegetables

Ingredients

• 12 brussel sprouts, trim the tough ends
• 5 large carrots, peeled and sliced
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 16 boiling onions, cut the ends and remove the outside layer
• 1/4 cup Romano cheese, shredded
• 1/8 teaspoon salt
• 2 yellow squash, sliced

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