Roasted Vegetables (Print Version)

# Ingredients:

01 - 2 cups baby potatoes.
02 - 2 cups carrots.
03 - 2 cups sweet potatoes.
04 - 2 cups brussels sprouts.
05 - 2 cups asparagus.
06 - 1 yellow bell pepper.
07 - 1 red bell pepper.
08 - 1 cup red onion.
09 - 3 garlic cloves.
10 - 2 spoons olive oil.
11 - 2 spoons balsamic vinegar.
12 - 1 teaspoon pepper.
13 - 1 teaspoon salt.
14 - ½ teaspoon garlic powder.
15 - 1 spoon dried oregano.
16 - 1 spoon dried parsley.

# Instructions:

01 - Heat oven to 425°F. Line baking sheets with parchment.
02 - Mix chopped vegetables with oil, vinegar and seasonings in bowl.
03 - Spread in single layer on sheets. Scrape remaining oil mixture over top.
04 - Cook 20 minutes, stir and rearrange, cook 20 more minutes until done.

# Notes:

01 - Cut dense vegetables smaller.
02 - Use single layer for even cooking.
03 - Stir halfway through.

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