Line a large baking pan with unbleached parchment paper.  (I like to use a 12" x15" baking pan with 1" sides.)

Preheat your oven to 350˚.  

Scrub your parsnips and carrots with a vegetable brush.  Using a vegetable peeler, peel off the skins.  (Optional). Cut into desired circles.  

Wash your Brussel sprouts & trim off ends.  Cut in half if small or quarter if large. 

Wash zucchini and slice.  

Rinse your mushrooms well and slice.  

Add the parsnips, carrots, Brussel sprouts and zucchini to the parchment paper lined baking sheet.  Sprinkle with Bragg's All Purpose Seasoning.

In a small saucepan, melt 4 T. of coconut oil.  OR if you want to take a short cut, distribute the coconut oil through the vegetables.

Stir and put in the oven.  Bake for a total of 30 minutes.  After 15 minutes, use a metal spatula and stir the vegetables.

Serve warm.