1 Sweet potato
2 Sweet onions
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1/4 tsp Rosemary
1/4 tsp Thyme
You can use any combination of fall vegetables. Others that work well with this recipe include leeks, squash and beets.
Preheat the oven to 375 degrees.
Peel and cut vegetables into similar size pieces. Vegetables that take longer to cook (carrots and parsnips) can be a little smaller.
Meanwhile, mix the vinaigrette. Crush the rosemary with your fingers before adding.
Pour the seasoned vinaigrette over the cut vegetables and mix.
Spread on baking sheet or 9 x 13 baking dish.
Cook for 35-40 minutes. Check with a fork to assess for degree of doneness.
If you want them softer, then put back into the oven until they have reached your desired consistency.