Pan Roasted Root Veggies

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   Special note: the above amounts are estimates and should be used as a guideline. I confess I never really measured it all out, but rather eyeballed everything according to my taste. You also may need to cook them longer depending on your oven and preference for doneness.

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   Preheat oven to 425 degrees. Place garlic cloves, rosemary and thyme in a large mixing bowl. Heat olive oil in a 1-cup glass measuring cup in the microwave for about 45 seconds, then pour it over the ingredients in mixing bowl. Add balsamic vinegar, then give it a quick stir to blend. Let sit for at least 10 minutes; I do this while I prepare the veggies.

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   Once your veggies are ready, toss them in the mixing bowl with the olive oil-balsamic mix, then transfer into a lightly oiled roasting pan or a half sheet pan in a full single layer. If you have too many veggies, use two pans. Sprinkle with kosher salt and fresh pepper to taste.

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   Cover with foil and roast for about 30 minutes. Uncover and stir well, then put back in the oven, uncovered, for another 10-20 minutes, possibly more. The veggies should be browned a bit when done.

No additional tips available.