Oven Roasted Vegetables

I consider this dish my "feeling-too-lazy-to-make-dinner" kind of dish.  It's a matter of opening the fridge, assessing what veg I have, then roasting it up for a quick (but delicious) meal.

My husband especially loves it when I roast vegetables, and so I guess I should consider having more lazy days...

INGREDIENTS:

* I use a combination of just about any vegetable such as:

- approximately 1 head of broccoli, cut into florets

- approximately 5 carrots, peeled and sliced into rounds

- approximately 4 yukon gold or red potatoes, cubed

- approximately 3 parsnips, peeled and cut into rounds

- extra virgin olive oil, to taste

- balsamic vinegar, to taste

- sea salt, to taste

- freshly ground black pepper, to taste

- dried thyme, to taste

(All ingredients are approximate, because it's hard to over-do, or mess this one up).

DIRECTIONS:

1. Preheat oven to 405 degrees, then line a baking sheet with parchment paper.

2. Wash, and prepare preferred vegetables, enough to have one full layer on your baking sheet, but not overcrowded.

3. Drizzle vegetables with a good amount of olive oil, followed by a small drizzle of balsamic vinegar.

4.  Sprinkle a good amount of sea salt over top, followed by a sprinkling of freshly ground black pepper, and thyme.

5.  Give is a little toss with your (clean) hands, and then place in the oven.

6.  Roast for 15 minutes, stir the vegetables, then roast for another 15 minutes, or until fork inserted into the veg is just tender.

7.  Remove from oven, sprinkle with a bit more sea salt and pepper, and serve.

Enjoy!

Approximately 2-5 servings (depending on if it's a main or side dish)