Roasted Vegetables

I have become a huge fan of oven roasted vegetables, after being introduced to them by my nieces.  The sweet carmelized flavors, the wonderful smell in the house, the simplicity, and the “fallness” of the dish cant be beat.  Recipe below:

1-2 cups each vegetables cut into similar size chunks so everything gets done about the same time.  Not too small or they will burn.  Scrubbed but not peeled unless otherwise noted.  Onion can be cut into quarters or eighths and then broken up.  Leave out what you don’t like, pump up what you do.

• Yellow or sweet onion
• Parsnip (use about 1:2 ratio to other vegetables vs. 1:1)
• Carrots
• Red Potatoes
• Yellow/orange/red peppers
• Squash (peeled and cubed)  (if using, segregate on baking pan and cover with foil for half the time.)
• Beets (peeled and cubed)
• Yam or Rutabega

Put cut veggies in a bowl and mix with a 5:1 ratio of olive oil to basalmic vinegar until well coated but not swimming.  Salt and fresh ground pepper.

Spread out on a rimmed baking sheet covered with foil in a single layer.  Roast in pre-heated oven at 425 for about 45 minutes until soft and carmelized, turning once or twice.