Name: Oven Roasted Potatoes & Vegetables
Ingredients: 1 lb Tiny New Polatoes holved or sweet potatoes cut into pieces; 6 Carrots or Parsnips, peeled and sliced into 1 1/2" pieces or 2 C peeled winter squash cut into 1" pieces; 1 Med Red Onion (, cut into wedges); 1/4 C Balsamic Vinegar; 3 Tbsp Olive Oil; 1 tsp Sugar; 1 tsp Dried Rosemary; 1/2 tsp Salt; 1/4 tsp Pepper

Oven Roasted Potatoes & Vegetables

Serves 8 - 10

Ingredients

1lb Tiny New Polatoes holved or sweet potatoes cut into pieces
6 Carrots or Parsnips, peeled and sliced into 1 1/2" pieces or 2 C peeled winter squash cut into 1" pieces
1 Med Red Onion, cut into wedges
1/4C Balsamic Vinegar
3Tbsp Olive Oil
1tsp Sugar
1tsp Dried Rosemary
1/2tsp Salt
1/4tsp Pepper

Instructions

Lightly grease 15.5 x 10.5 x 2 roasting pan
In pan, combine vegetables
In a small bowl, combine oil, vinegar, sugar, rosemary, salt and pepper.
Drizzle over vegetables
Bake at 450 degrees for 45 - 50 minutes, stirring twice during baking. Potatoes should be tender
Garnish with fresh rosemary