Balsamic Roasted Vegetables

• 6 -8 small potatoes, quartered
• 6 -8 carrots, peeled and cut
• 2 -3 cups broccoli florets
• 14 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 (4 ounce) package gorgonzola, crumbles (feta is ok as well)

1. Preheat oven to 425.
2. Coat roasting pan with non stick spray.
3. Arrange vegetables in pan and drizzle with oil and vinegar evenly and add salt and pepper.
4. Toss to coat well.
5. Bake uncovered 40-45 minutes.
6. I added more vinegar and baked 5 extra minutes.
7. Sprinkle evenly with cheese and add salt and pepper to taste if desired.

potatoes, carrots, broccoli florets, olive oil, balsamic vinegar, kosher salt, black pepper, crumbles

Taken from www.food.com/recipe/balsamic-roasted-vegetables-233579 (may not work)