Ingredients
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2 sweet potatoes, cubed
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3 new potatoes, cubed
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1 red onion, quartered and pieces separated
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2 zucchini, sliced 1-inch thick
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2 summer squash, sliced 1-inch thick
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1 (8 ounce) bag baby carrots
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8 ounces button mushrooms, ends of stems cut off
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1 tablespoon fresh thyme, chopped (1 tsp. dried)
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2 tablespoons fresh rosemary, chopped (2 tsp. dried)
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1 teaspoon dried basil
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3 teaspoons garlic, minced
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1/4 cup olive oil
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2 tablespoons balsamic vinegar
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salt (a shake or two)
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black pepper (a shake or two)
Instructions
- Chop all the vegetables, as specified in the ingredient list.
- Preheat oven to 450 degrees F.
- Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
- Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
- Stir until all the vegetables are coated evenly.
- Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
- Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
- Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.