Roasted Vegetables with Balsamic Vinegar

Roasted Vegetables with Balsamic Vinegar

Ingredients

• 1 lbs asparagus spears, ends trimmed, washed, and dried
• 2 large carrots (or 5 medium), peeled, cut to the approximate size of asparagus
• 1 pd small red potatoes, washed and quartered (about 1" in size")
• 1-1/2 Tbl olive oil
• 1 Tbl balsamic vinegar (good quality)
• salt and pepper

Instructions

Preheat oven to 450 F

Place the vegetables and olive oil in a gallon reclosable bag. Turn the bag to coat evenly.

Pour the contents of the bag out onto a flat baking sheet.

Season with salt and pepper

Roast for 10-15 minutes or until tender - all vegetables, especially the spears, should still retain some crispness and not be soggy.

Remove from oven and place on the serving platter.

Sprinkle with balsamic vinegar.

Serve warm or cold - great either way.

You can also grill these in a pan on your grill or spear them on metal skewers and roast them directly.