Ingredients

The following ingredients have 4 Servings
  • 2 medium carrots (chopped into 3/4-1 inch pieces)
  • 2 medium sweet potatoes (diced into 3/4-1 inch pieces)
  • 2 small potatoes (cut into 1-inch)
  • 2 celery ribs (chopped into 3/4 inch )
  • 2 medium parsnips (chopped into 3/4-1 inch pieces)
  • 1 large red pepper (quartered into 3/4-1 inch)
  • 1 medium red onion (quartered into 3/4-1 inch)
  • 1/4 cup olive oil (60 ml)
  • 1 teaspoon paprika
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon garlic powder
  • 1/4 cup balsamic vinegar (60 ml, or use a tablespoon less if you don't prefer strong flavors of balsamic vinegar)
  • 1/3 cup chopped Italian parsley

Instruction

  • Start by peeling and chopping all the veggies. I chopped all of them into 3/4 to 1 inch pieces. The onions and peppers were quartered.
  • Transfer chopped veggies to a bowl and add olive to it. Stir to combine. Then add the paprika, rosemary, salt, pepper. Toss everything together.
  • Transfer to a sheet pan. Bake at 400 F (pre-heated oven) for 18-20 minutes or until veggies are done yet firm.
  • Once veggies are roasted, transfer them to a bowl again (easier to mix in a bowl) and add garlic powder, balsamic vinegar and mix everything together. I would suggest reserving 1 tablespoon of the vinegar, taste test and only then add more. I did add all the 1/4 cup as per my taste.
  • Add in freshly chopped parsley and toss to combine. Serve roasted winter vegetables as a side with a warm soup!