Easy, Delicious Roasted Vegetables

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   Cut the vegetable in bite-size chunks.

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   Toss them on a sheet pan with a couple tablespoons of olive oil, some salt & pepper.

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   Throw on some decent dried herbs like Fines Herbes or Herbes de Provence if youd like.

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   Spread them out on one layer.

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   Roast for 20-30 minutes at 425 degrees until the bottoms are charred.

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    Finish with a splash of good balsamic vinegar if desired.

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    Note: Onions take longer to roast (about 30-45 minutes) and need the balsamic.

No additional tips available.