Roasted Veggies

October 10, 2015

6 -7 cups veggies cut into bite-sized pieces (any combination of butternut squash, parsnips, potatoes, yams or sweet potatoes, carrots, mushrooms, Brussels sprouts, bell peppers, asparagus, eggplant, red onion, zucchini, summer squash,
¼ cup olive oil
2 Tbsp. balsamic vinegar
4 cloves garlic, minced
1 ½ tsp. salt
1 tsp. freshly ground pepper

Preheat oven to 450 degrees. Combine your choice of vegetables on a baking sheet or large baking pan. Drizzle with olive oil and vinegar and sprinkle with garlic, salt and pepper. Use a spoon or your hands to toss veggies and coat evenly. Bake for 25-40 minutes, stirring occasionally until all veggies are tender.

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