Roasted Root Vegetables

Your choice of the following:

Parsnip                    Leeks
Sweet Potato          Brussel Sprouts
Butternut Squash  Cauliflower
Red Beets                Red Peppers
Golden Beets          Red Onion
Carrots                    Garlic
 
Peel, and chop as necessary
 
 
 
In a bowl combine:
1/4 cup grapeseed oil or olive oil
1 tsp apple cider vinegar or balsamic vinegar
 
Any of the following herbs
rosemary, thyme, marjoram , sage
salt & pepper to taste
 
Toss chopped vegetables in dressing mixture until all are well coated and bake in large dish at 400 – 425 F for 35 – 45 minutes, turning every 10 – 15 minutes.
 
Serve and enjoy!