Roasted Vegetables with Balsamic Vinegar and Italian Seasoning

Roasted Vegetables with Balsamic Vinegar and Italian Seasoning

Serves 6

Ingredients:

• 4 medium Carrots, cut into 1” thick circles (We used Trader Joe’s Multi Color Carrots)
• ½ pound of brussels sprouts (cut in half)
• 5 small Red or Yukon Gold Potatoes cut into 1” thick half-moons (We used Trader Joe’s Mix of Colored Potatoes)
• 1 pound of Sweet Potatoes cut into 1” thick half moons (We used Trader Joe’s Japanese Sweet Potatoes)
• 1 red onion, cut into slices
• 3 garlic cloves, minced
• ½ cup of olive oil
• ¼ of balsamic vinegar
• 1 ½ tbsp. of dried Italian seasoning
• ½ cup dried cranberries
• ½ teaspoon salt
• 1 teaspoon ground pepper

Directions:

1. Preheat oven to 425
2. Cut up vegetables accordingly
3. Mix Olive Oil, Balsamic Vinegar, Italian Seasoning, salt and pepper in a large bowl.
4. Toss vegetables into bowl and evenly coat.
5. Spread the vegetables evenly on a large baking sheet. Place on middle rack and bake 30 – 35 minutes or the vegetables are softened.
6. Add Cranberries, Cook 5 minutes more.