Roasted Balsamic Veggies - Easy

Name: Roasted Balsamic Veggies - Easy
Ingredients: 1-2 pounds assorted veggies: carrots, parsnips, beets, potatoes, Brussels Sprouts, mushrooms and/or sweet potatoes; 1 medium onion; 2 tablespoons olive oil; 2 tablespoons Balsamic Vinegar; 1/2 teaspoon kosher salt; 1/4 teaspoon coarsely ground black pepper

6 ingredients

5 steps

Ingredients

1-2 pounds assorted veggies: carrots, parsnips, beets, potatoes, Brussels Sprouts, mushrooms and/or sweet potatoes
1 medium onion
2 tablespoons olive oil
2 tablespoons Balsamic Vinegar
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper

Directions

1

Preheat oven to 375F. Line roasting pan with aluminum foil. Lightly spray foil with cooking spray.
2

Peel and cut large veggies into 1 inch pieces. Small mushrooms or baby carrots can be left whole. Peel outer leaves of Brussels Sprouts and cut in half. Cut onion into 3/8 to 1/2 inch rings.
3

Place vegetables in prepared pan. Drizzle with oil and balsamic vinegar; toss to coat. Sprinkle with salt and pepper. Arrange veggies in a single layer in pan.
4

Roast uncovered, stirring every 15 minutes until tender and evenly browned, about 45 minutes.
5

Serve hot or at room temperature.