Balsamic Roasted Veggies

The other day I had the Food Network on in the background while I was doing something else. On comes Trisha's Southern Kitchen, one of my favorites because I have loved her since I was a little girl. On this particular episode she was making a side of roasted vegetables for her dinner and I just knew I needed to make my own variation. A few days later this is what I came up with:

What you Need:

• Cubed sweet potatoes
• Cubed butternut squash
• Chopped brussells sprouts
• Chopped zucchini
• Chopped yellow squash
• 1-2 TB Light Olive Oil
• Garlic Powder
• Salt Pepper
• Balsamic Vinegar - I used Fig Flavored

What to Do:

1. Chop up and cube all your veggies, I made this in a huge batch for lots of leftovers but it can be made in any amount
2. Add into large zip lock bag, add in olive oil, shake in bag to coat
3. Place on baking sheet and sprinkle with salt, pepper and garlic powder
4. Bake at 425 for 20 minutes or until slightly crispy
5. Drizzle with fig Balsamic and a dash of Parmesan cheese (optional) and enjoy

I loved the outcome of these veggies so much I have made them several times since, new staple for veggies in my household.