Vegetables, Oven Roasted w/ Balsamic Vinegar (6.5 oz or 184 g serving;)

1 large Sweet Potato, fresh, (300 g)
1 lb. Parsnips, fresh, (392 g)
6 large Carrots, fresh, (448 g)
2 medium Onions, fresh, (224 g)
1 lb. Brussels sprouts, fresh, (456 g)
2 large Zucchini, fresh, (556 g)
1 Yellow Bell Pepper, fresh, 3.75" long, 3" dia, (186 g)
1 Red Bell Pepper, fresh 3.75" long, 3.5" dia, (224 g)
2 tbsp Olive Oil, 2 tbsp, (30 g)
2 tbsp Vinegar, Balsamic, quality, (30 g)

We love these just the way they are, they are so flavorful, we do not add salt but everyone has their own taste so do place a salt & pepper grinder at the table along with your balsamic vinegar so dinner guests can drizzle extra on their portion.

My favorite balsamic vinegar is from Napa Valley Harvest, I find it at my local T.J. Maxx (only 10 calories per tablespoon) - I was amazed to learn how amazingly delicious quality balsamic vinegar is!

For Carrots & Parsnips to cook quicker, I "roll cut" them - you can google-search roll-cutting. It's so easy!

1 - Arrange oven shelves to the middle of the oven and Preheat your oven to 425 degrees.
2 - You'll need 1 very large 20-cup bowl and two oiled 13 x 9-inch roasting pans (brush bottom and sides with olive oil or spray with oil).
3 - Wash all the vegetables and pat dry between a clean cloth.
4 - Peel the Sweet Potato, Parsnips and Carrots.
5 - Remove the seeds from the Bell Peppers.
6 - Cut all vegetables in large chunks approximately the size of the brussel sprouts (this is so all veggies cook evenly.) Place your veggies into the large 20-cup bowl.
7 - Drizzle 2 tbsp olive oil & 2 tbsp quality balsamic vinegar on top of the vegetables and stir to coat all the vegetables well.
8 - Divide the vegetables into the two prepared 13 x 9-inch roasting pans and place each pan in the oven.
9. Roast for 30 - 40 minutes - fork a carrot to determine doneness.

Enjoy!

Serving Size: Makes 12 (1-cup) servings; Each serving is 6.5 oz or 184 gram