Roasted Root Vegetables
Ingredients
- 4 to 6 baby potatoes
- 1 squash of your choice, cut into slices
- 1 to 2 zucchinis, sliced into large rounds
- ½ Cape Cod white turnip, cut into chunks
- 1 parsnip, cut into small pieces
- 1 fennel, cut into ¼-inch pieces
- 3 large carrots, cut into 2-inch pieces
- 1 garlic head, peeled and minced
- 1 red onion, cut into wedges
- 3 to 4 tablespoons olive oil
- 2 tablespoons Balsamic vinegar
- 1 small onion, finely minced
- Generous amount of salt and freshly ground pepper
- A splash of white wine
- Fresh assorted chopped herbs (thyme, marjoram, oregano)
Instructions
- Preheat the oven to 425 degrees. Place all ingredients in a large bowl and toss well to coat the vegetables. Brush a large baking sheet with olive oil and distribute the vegetables evenly over the pan. Bake 45 to 50 minutes, tossing a few times, until tender.
