Thanksgiving: Roasted Vegetables

(Photo via Google, I will add my own photo after the Holidays)

INGREDIENTS:

~Brussels Sprouts, cut in half

~Sweet potatoes, cut in chunks

~Fennel, sliced

~Onions, sliced

~small colorful Carrots, whole

~Olive Oil to drizzle

~Salt and Pepper to taste

~Herbs de Provence

~Balsamic Vinegar to lightly drizzle

Lay all the vegetables on a cookie sheet. Then I drizzle olive oil all over them and add salt and pepper and sprinkle on the Herbs de Provence. (My favorite dried herb mixture!)

Then roast them in the oven at 400 degrees for around 30-45 minutes. Just check them by poking them with a fork to see if the middle is soft.

Finally, when you take them out and lightly drizzle them with Balsamic Vinegar...Heaven!!!