---
title: ":carrot: Roasted Autumn Vegetables"
source: Recipe Box
servings: 6
prep time: 20 minutes
cook time: 60 minutes
total time: 1 hour 20 minutes
tags:
  - sides
  - vegetables
  - roasted
  - autumn
  - recipe-box
  - vegetarian
---

Preheat oven to 450°F.

In a #large shallow roasting pan{}, combine halved @baby carrots{6}, @potatoes, cut into 1-inch pieces{3%small}, peeled and cut @parsnips, cut into 1-inch pieces{3%small}, peeled and cut @sweet potato, cut into 1-inch pieces{1%large}, @onions, halved crosswise with peel and roots{2%large}, halved and seeded @sweet bell peppers{2}, and unpeeled @garlic cloves{6}.

Drizzle vegetable mixture with @vegetable broth{1/2%cup} and @olive oil{2%Tbsp}; season with @salt{} and @black pepper{}.

Roast uncovered at 450°F for ~{45%minutes}, stirring vegetables occasionally.

Stir in @balsamic vinegar{2%Tbsp} and @fresh rosemary{3%sprigs}. Roast for ~{15%minutes} more, or until vegetables are tender and caramelized.