Roasted Root Veggies

I made this dish last night to go along with some chicken I had in the fridge.  To quote my husband,  "I used to hate brussels sprouts, but you actually make them taste good!"
1. In a large bowl melt about 1/4 cup of butter.
2. Chop up 3-4 small turnips (peeled), 4-5 beets (peeled), 4-5 large carrots, 1 large onion, and 15-20 brussel sprouts (trimmed and halved).
3. Add the veggies to the butter, toss, add about 1 tablespoon of Herbamere seasoning salt.
4. Bake in the oven on a cookie sheet at 375 degrees for about 40 minutes or until the veggies start to caramelize.
Yummy!