One Pan Roasted Veggies

1. Layer a roasting dish with parchment paper.
2. Spray all the prepped veggies (sweet potato fries, carrot fries, zucchini, and Brussels sprouts) with avocado oil.
3. For Sweet Potato Fries: Season with Circassian garlic salt and cinnamon. Roast at 375°F (190°C) for 55-60 minutes, flipping them over halfway through.
4. For Carrot Fries: Season with Circassian garlic salt, turmeric, paprika, and black pepper. Roast the same amount of time as sweet potatoes at 375°F (190°C), flipping them over halfway through.
5. For Zucchini & Brussels Sprouts: Season with Circassian garlic salt and black pepper. Roast at 375°F (190°C) for 20 minutes, flipping them over halfway through.
6. For extra crispy Brussels sprouts, broil them for an additional 5 minutes after roasting.
7. Serve the roasted veggies on a bed of baby spinach, add cherry tomatoes, and use honey lavender sauce for dipping.