Holiday Dinner Recipe: Roasted Winter Vegetables

(adapted from Simon)

3 carrots, cut in 1-inch pieces
3 red potatoes, peeled and cut in 1-inch pieces
1 red onion, peeled and cut into eighths
3 sweet potatoes, peeled and cut into 1-inch pieces
(parsnips and turnips are also good, but I didn't use them this time).

Preheat oven to 375 degrees. Place vegetables in roasting pan and splash with olive oil and balsamic vinegar, enough to coat vegetables. Stir in a dash of thyme, rosemary, and two cloves minced garlic. Bake approximately one hour, stiring every 15-20 minutes.