This Holiday Roasted Vegetable Medley is delicious, easy, healthy and very colorful. When I think of the holidays I think of this dish. I love to season my vegetables with thyme, sage, rosemary and finely minced garlic all tossed together with canola oil, plenty salt and freshly ground pepper and Balsamic Vinaigrette to give it a tangy finish, then roasted to perfection, and this will give you perfect caramelized delicious vegetables every time. The trick to getting these vegetables perfectly roasted is to cut them all the same size as best as you can, and you can pick your favorite combination root vegetables too. This dish will be a winner on your Holiday table.

INGREDIENTS----------------
3/4 lb gold potatoes (peeled and cubed)
3/4 lb sweet potatoes (peeled and cubed)
3/4 lb carrots peeled and cubed
3/4 lb beets (peeled and cubed)
1/2 large chopped purple onion
3 large minced garlic cloves
1/4 C. Canola oil
1/2 tsp dried thyme
1/2 to 1 tsp rubbed Sage
1 to 2 tsp freshly chopped rosemary
2 to 3 tsp balsamic vinaigrette
Sallt
pepper
chopped fresh parsley for garnish



DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.

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