Preheat your oven to 400 F.
Place all of the vegetables on a baking sheet.
1 head cauliflower, ½ lb. green beans, 8 oz. mushrooms, 10 to 12 radishes
In a bowl, combine the vegetable broth, olive oil, and balsamic vinegar; season with salt and pepper to taste.
¼ cup water or vegetable broth, ¼ cup balsamic vinegar, ¼ cup coconut or olive oil, Sea salt and freshly ground black pepper
Pour the olive-balsamic sauce over the vegetables and gently toss.
¼ cup balsamic vinegar
Place fresh thyme sprigs on top of the vegetables.
Fresh thyme sprigs
Roast the vegetables in the preheated oven for 20 to 25 minutes or until the vegetables are cooked to your preference.
Serve vegetables topped with walnuts, if using.
¼ cup walnuts