Roasted Vegetables

4 Yukon gold potatoes cut in cubes

4 carrots cut in half then sliced

2 red bell pepper, seeded and cubed

1 red onion, quartered

3 shallots quartered

1/2 cup of cherry tomatoes, cut in half

1 cup of brussel sprouts cut in half

1/2 cup of garlic olive oil

4 tbsp of traditional balsamic vinegar

salt and pepper to taste

2 tbsp of fresh herbs-rosemary or thyme

Preheat oven to 425 degrees

In a large bowl, combine the potatoes, peppers, onions, brussel sprouts and tomatoes and olive oil, sea salt, pepper and any other spices until all veggies are coated.  Cook for 30-40 minutes until vegetables are cooked through, Stir half way through. Drizzle balsamic over veggies the last few minutes of cooking and enjoy!