Oven Roasted Veggies

This is one of my all-time favorite recipes!!! Serve with broccoli, yellow squash, or a salad, along with brown rice or quinoa! YUM!!!

INGREDIENTS

1 sweet potato, peeled & cubed
3 Yukon Gold potatoes, cubed
1 sweet white onion, in wedges
1 red onion, in wedges
1 small butternut ssquash, cubed
4-6 carrots, cut into stix
4-6 parsnips, cut into stix
3-4 small beets, quartered
20-30 cloves of garlic
1 Tbsp. chopped fresh thyme
2 Tbsp. chopped fresh rosemary
1/4 cup olive oil (EVOO) (I cut back to 2 Tbsp.)
2 Tbsp. balsamic vinegar
Sea Salt
Freshly ground black pepper

DIRECTIONS
Preheat oven to 475 degrees F and cover a large roasting pan with foil. Spray wth cooking spray to prevent sticking.

Combine all the veggies in a large bowl and toss them with the remaining ingredients. Toss to assure even coating and then spread into foil lined roasting pan.

Roast for 35-40 minutes in preheated oven. Stir every 10 min until veggies are cooked through. They should be nicely browned. I had to roast mine for about an hour to get that effect.