Step 1

Line a baking tray with parchment paper and set aside. Preheat oven to Convection Bake at 425º F. (if your oven is not convection, preheat to 450º F.)

Step 2

Add the sliced potatoes, cauliflower, and leeks to the baking tray. Drizzle with avocado oil, and generously season with salt and pepper.

Step 3

Roast the vegetables for 25 minutes.

Step 4

Add the chopped asparagus, and toss into the roasted vegetable mix. Top the vegetables with lemon slices, and return to the oven for an additional 10 minutes.

Step 5

Optionally garnish the vegetables with fresh herbs, like Italian parsley or chopped basil. Serve hot.