Roasted Garden Vegetables

• 3 tbsp. extra-virgin olive oil
• 1 lb. cipollini onions
• 1 1/2 lb. small red potatoes
• 1 large bulb fennel
• 1 pt. 1 pint brussels sprouts
• 2 large red bell peppers
• 1 large yellow bell pepper
• 1 large orange bell pepper
• 3/4 c. balsamic vinegar
• 2 tsp. sugar
• 3 clove garlic
• 1 1/2 tsp. salt
• 1/2 tsp. Black pepper

1. Roast the vegetables: Preheat oven to 425 degrees F. Combine olive oil, onions, and potatoes in a large bowl and toss to coat on all sides.
2. Place in a roasting pan and roast 10 minutes.
3. Add fennel and brussels sprouts to cipollini and potatoes and roast 10 more minutes.
4. Add red, yellow, and orange peppers and continue to roast, stirring occasionally, until all vegetables are tender -- about 20 more minutes.
5. Make the dressing: In a small saucepan, combine vinegar and sugar and bring to a boil.
6. Continue to cook until mixture is reduced to 3 tablespoons.
7. Add garlic, salt, and pepper to balsamic mixture and drizzle over vegetables.
8. Toss to coat; serve warm or at room temperature.

extravirgin olive oil, cipollini onions, red potatoes, fennel, brussels sprouts, red bell peppers, yellow bell pepper, orange bell pepper, balsamic vinegar, sugar, clove garlic, salt, black pepper

Taken from www.delish.com/recipefinder/roasted-garden-vegetables-3637 (may not work)