Roasted Vegetables
INGREDIENTS
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Freshly grated parmesan cheese (optional)
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Crusty Bread or Bread Bowls
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LONGER-COOKING VEGGIES:
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1 small butternut squash, peeled and cut into 1" cubes
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2 to 3 medium potatoes (preferable Yukon Gold or Red Bliss), peeled and cut into 3/4" chunks
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1 cup or so of baby carrots (cut in half or leave whole)
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1 pint of cherry tomatoes, halved
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1 tsp sugar (optional but nice)
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1 TBSP dried, chopped rosemary
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2 TBSP balsamic vinegar
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1/4 cup olive oil
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Liberal amount of salt and pepper to taste
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QUICKER-COOKING VEGGIES:
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1 bunch of asparagus, fibrous ends removed and remaining pieces cut into thirds
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1 large onion, cut into strips
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1 red bell pepper, cut into 1" chunks
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1 yellow bell pepper, cut into 1" chunks
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2 TBSP olive oil
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1 TBSP balsamic vinegar
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Salt and pepper to taste
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