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Ingredients:
* 2- 3 cups mixed fresh vegetables such as small potatoes, cabage, onions quartered, garlic, tomato, brussels sprouts, pumpkin chunks etc.
* dash salt and pepper, to taste
* 3 tbsp balsamic vinegar
* 3 tbsp olive oil
Preparation:
Preheat the oven to 375°F. Line a roasting pan with aluminum foil (optional, for easier cleanup). Put the vegetables in the roasting pan. Place the brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the vegetables and gently toss to coat to make sure they are evenly coated.
Roast in the oven for about 45 minutes, until soft and slightly caramelized. Serve immediately. If desired, drizzle with some extra Balsamic vinegar or sprinkle with freshly grated Parmigiano-Reggiano cheese.
