Courtesy of Cooking on the Weekends

When I was growing up I hated vegetables. Literally, if it even looked like a vegetable I did not touch it. Then somewhere along the way my taste buds changed. How it happened I have no clue but one day I tried a some vegetables for like the hundredth time thinking that I was going to gag and spit it back out. That is when it happened, boom! I was hooked. These veggies were amazing. I thought where on earth have these been my entire life? Why am I just now starting to like these? Now that I live on my own, I have to find good and easy recipes that I can make in my apartment. This oven recipe is full of flavor and has a balsamic ginger sauce that adds a little sweetness to the mix.

Ingredients

• 1 parsnip, peeled and chopped into ½” cubes
• 1 Yellow gold potato, chopped into ½” cubes
• 2 medium-sized sweet potato, chopped into ½” cubes
• 4 carrots, peeled and chopped into ¼” rounds
• 1 yellow onion, diced
• 1 red pepper
• 6 cloves garlic, minced
• 2 tablespoons grated ginger
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon salt (or to taste)
• ¼ teaspoon ground cayenne pepper
• 2 teaspoons ground cumin

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. Put all chopped veggies into a large, deep casserole dish (this may require 2 casserole dishes).
3. Whisk together the olive oil, balsamic vinegar and grated ginger. Pour over the vegetables and mix using a fork.
4. Sprinkle the salt, cayenne pepper and cumin over the veggies and mix again with a fork to be sure everything is coated.
5. Bake 25 minutes and then remove casserole dish from oven to stir the vegetables well.
6. Increase heat to 415 degrees Fahrenheit, place vegetables back in the oven and bake an additional 20 to 25 minutes until the sweet potato is softened and al dente, but not mushy.