:carrot: Roasted Autumn Vegetables

🥘 Ingredients

• baby carrots 6
• potatoes, cut into 1-inch pieces 3 small
• parsnips, cut into 1-inch pieces 3 small
• sweet potato, cut into 1-inch pieces 1 large
• onions, halved crosswise with peel and roots 2 large
• sweet bell peppers 2
• garlic cloves 6
• vegetable broth ½ cup
• olive oil 2 Tbsp
• salt
• black pepper
• balsamic vinegar 2 Tbsp
• fresh rosemary 3 sprigs

1. 1

   Preheat oven to 450°F.
2. 2

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

   Drizzle vegetable mixture with vegetable broth and olive oil ; season with salt and black pepper .
4. 4

   Roast uncovered at 450°F for 45 minutes , stirring vegetables occasionally.
5. 5

   Stir in balsamic vinegar and fresh rosemary . Roast for 15 minutes more, or until vegetables are tender and caramelized.