Ingredients:
raw vegetables of your choice (we used red potatoes, butternut squash, carrots, brussel sprouts, red peppers and broccoli- other options include potatoes, sweet potatoes, onions, red onions, green peppers, ect)
2 T olive oil
2 T balsamic vinegar
2 T minced garlic
1 1/2 t. thyme
1 t. salt
1 t. pepper
Directions:
Preheat the oven to 425. Clean and chop vegetables and put into a bowl. Add the other ingredients and stir/toss to coat well. Prepare a large baking sheet by spraying it with olive oil or baking spray. Lay the vegetables out on the baking sheet in a single layer. Bake for 12-15 minutes or until tender. Serve immediately.
Original Recipe: https://damndelicious.net/2014/10/04/roasted-vegetables/
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