Roasted Root Vegetables
Ingredients
- 2 cups fingerling potatoes, chopped (variety of colors if available)
- 2 cups turnips, chopped
- 2 cups Brussels sprouts (cut in half)
- 2 cups chopped carrots (variety of colors if available)
- 1 red onion, chopped in large chunks
- 4 teaspoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian Seasoning
- ½ teaspoon Garlic Powder
- Sea Salt and freshly ground black pepper to taste
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