Roasted Vegetables

5 beets, peeled and cut into 1 inch pieces

12 petite artisan multicolored carrots, rinsed

15-20 brussel sprouts, cleaned and cut in half

4 parsnips, peeled, cored and cut into strips

1 bulb of fennel, trimmed and cut into pieces

6 cloves of garlic, peeled and cut into slices

4 Tb. olive oil

1 Tb. kosher salt

2 tsp. freshly ground pepper

2 Tb. apple cider vinegar

1 Tb. cream sherry

1 Tb. Balsamic Glaze (Trader Joe’s, or you can make your own)

Preheat oven to 450 degrees. Prepare all the vegetables. Arrange on one or two large rimmed baking sheets, making sure to not overcrowd the pan(s). Mix together olive oil, salt, pepper, vinegar, sherry and balsalmic glaze. Pour over the vegetables and use your hands to mix and coat. Spread out the vegetables and garlic on the pan(s). Roast uncovered for 30-40 minutes or until vegetables become carmelized on the edges.