Roasted Autumn Vegetables

(This smells SO wonderful while cooking and has great flavor!)

6 baby carrots, halved

3 small Yukon Gold or purple potatoes, cut into 1-inch pieces

3 small parsnips, peeled and cut into 1-inch pieces

1 large sweet potato, peeled and cut into 1-inch pieces

2 large red and/or yellow onions, cut crosswise into halves, peel on and roots intact

2 red and/or yellow sweet peppers, cut in half lengthwise, seeds and membrane removed

6 garlic cloves, unpeeled

1/2 cup chicken broth

2 tablespoons olive oil

salt and pepper

2 tablespoons balsamic vinegar

2-3 sprigs rosemary

In large shallow roasting pan (I use class roasting pan and spray with olive oil.) combine all of the vegetables and the garlic cloves.  Drizzle mixture with broth and olive oil; sprinkle with salt and pepper.  Roast, uncovered, in a 450 degree oven for 45 minutes, stirring occasionally.  Stir in balsamic vinegar and rosemary sprigs, and roast 15 minutes more or until the vegetables are tender.  Makes 6 servings.

For a rustic presentation, leave the peels on the onions and garlic until just before eating.