Roasted Seasonal Vegetables

During the winter, I like to roast a lot because it makes the house smell good. Follow the recipe for Roasted Potatoes using all the ingredients listed except replace these vegetables for the potatoes (although you can use one or two potatoes in this mixture as well). For this recipe, instead of using so much garlic for the Roasted Potatoes recipe, use only a couple cloves of garlic and sprinkle onion powder on the veggies along with the herbs etc. I use a couple of each of carrots, zuchini, fennel, sweet potatoes, red onions, turnips etc. Make sure that you cut the vegetables in similar pieces to ensure that they all cook evenly. Once the vegetables are roasted, take them out of the oven and place in a large serving bowl. Immediately drizzle balsamic vinegar and olive oil over the vegetables and mix thoroughly. This dish is best served hot, straight from the oven.