4 Cups mixed vegetables*
3 Tbsp Extra Virgin Olive Oil
2 Tbsp Black Currant Balsamic
1 tsp Kosher Salt
1/2 tsp Black Pepper, Fine
1 tsp Basil, Leaf
1/2 tsp Smoked Sweet Paprika
1/2 tsp Coriander, Ground
Preheat oven to 450°F. Wash and cut vegetables into even, bite-sized pieces. Combine in a large mixing bowl and set aside.
In a small bowl, whisk together the olive oil, balsamic vinegar, and spices. Pour the dressing over the vegetables and toss several times to make sure the veggies are evenly coated.
Spread the vegetables in a single layer on a parchment-lined rimmed baking sheet. (To insure the pieces aren’t over-crowded, you may need to use two parchment-lined pans.) Bake vegetables for 1 hour, stirring once midway through, or until vegetables reach desired tenderness.
Enjoy roasted vegetables on their own, or cool slightly, and mix into a kale and quinoa salad!
*What sort of vegetables to use? For me, this is always a “clean out the crisper drawer” dish. It tastes delicious with carrots, potatoes, bell peppers, broccoli, onion, turnips, or even Brussels sprouts. You can have as much or as little variety as you want. Basically, no matter what you have on hand, it’s going to be wonderful!