Easy Peasy Roasted Veggies

Easy Peasy Roasted Veggies

Ingredients:

3-5 large carrots, peeled and cut into 1 to 1.5  inch chunks
Brussel Sprouts cut into half vertically
1 pound baby potatoes, cut into half
1 large red onion, cut into thick one inch pieces
Could also add other chunky vegetables (peeled sweet potatoes, bell pepper, broccoli, cauliflower, etc. -- just make sure everything is about the same size)

Herbs -- fresh is best but dried is okay -- thyme, rosemary, oregano, basil
Olive oil
Balsamic Vinegar (2-3 Tbsp.)
Salt and Pepper

Directions:

Preheat oven to 400.  Put veggies on Silpat on cookie sheet.  Do not overlap or veggies will steam and not roast.  Sprinkle with olive oil, balsamic vinegar, herbs, salt and pepper.  Roast for about 40 minutes and flip/stir occasionally.