Pan Roasted Root Veggies

• 1/2 cups Olive Oil
• 1/4 cups Balsamic Vinegar
• 1 bulb Garlic, Cloves Skinned And Left Whole
• 2 sprigs Fresh Rosemary, Roughly Chopped
• 1 Tablespoon Chopped Fresh Thyme
• 1 package (20 Oz. Package) Pre-cut Butternut Squash
• 3 whole Parsnips, Peeled And Cut Into 2" Pieces
• 12 whole Mixed Baby Or Fingerling Potatoes, Cut In Half
• 12 whole Cipolline Onions, Peeled With Ends Trimmed
• 3/4 pounds Baby Carrots
• 2 Tablespoons Kosher Or Sea Salt
• 2 teaspoons Fresh Ground Pepper

1. 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.
2. 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.
3. 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.
4. 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.

olive oil, ubc, garlic, rosemary, thyme, potatoes, onions, ube, kosher, fresh ground pepper

Taken from tastykitchen.com/recipes/sidedishes/pan-roasted-root-veggies/ (may not work)