Roasted Apples, Carrots, Potatoes, and Onions
2 apples, peeled and cut into wedges
1 bunch of carrots peeled and cut in ¼’s lengthwise
1 onion, peeled and cut into thick slices
2 -3 red, russet, or purple potatoes
2 T olive oil
Salt and pepper
Dressing
2 T balsamic vinegar
2-3 T olive oil
1 T chopped fresh parsley
1/2 t fresh thyme leaves
1/2 t fresh sage leaves chopped
Preheat the oven to 425.
Wash and cut apples and vegetables so that the size is similar, and everything will roast in about the same amount of time. Place all vegetables in a large bowl.
Drizzle with olive oil, sprinkle with salt and pepper. Toss to coat.
Cover a baking sheet with parchment. Spread vegetables and apples in a single layer on the sheet.
Place in the middle of the oven, set the time for 15 minutes and moving / stirring/ turning some of the fruit and vegetable to ensure even browning.
Return to the oven for an additional 8- 10 minutes as needed. Vegetables should be tender, and edges should be caramelized.
Prepare dressing while vegetables are roasting.
Drizzle the roasted vegetables with the dressing. Serve hot or at room temperature.
