Roasted Veggies

I don't always eat healthy.  But when I do, I eat a big bowl of Roasted Veggies.  

Ingredients:
Choose 4 veggies you really like.  Gather about 1/2lb of each veggie (2lbs total) and chop them up.  For this video I chose Sweet Potato, Brussels Sprouts, Green Onions, and Broccoli.

Procedure:
Throw your 2lbs of Chopped Veggies into a big mixing bowl along with 1 tbsp salt, and 1 tbsp of paprika.  In this video I also threw in a few tablespoons of fresh Rosemary, as well as a whole head of Garlic that I peeled.  The larger cloves I cut in half, but you can leave them whole.  Finally, throw in about 1/4 cup of Olive Oil, and 1 tbsp of Balsamic Vinegar (the real stuff if you can get it, otherwise any wine vinegar will do.)  

Cover a sheet pan with Aluminium Foil and spread the veggies in a thin, even layer.  If you pile them up too much, they won't brown properly.  If you end up having too much, just set some veggies aside and roast them later.  

Roast for 20 minutes at 450 degrees, take them out, give them a stir, rotate the pan, and place them back in the oven until they're nicely charred.  Check on them after about 10 minutes, but let them go a little longer if you like.  Be careful not to cook them too long or they'll get mushy.  

This will serve 4 people.  I like to eat them with chopsticks, and my favorite bits are the whole roasted garlic cloves.