Roasted Veggies

Vegetables get a bad rep, but I love 'em.  Maybe a little too much.  My roommate called me a bunny not too long ago because she caught me eating mixed greens straight from the container.  This roasted veggie recipe makes for a great side to any meal.  The balsamic vinegar adds a sweet tang that's hard to resist.
Ingredients:
-any vegetable or combination of vegetables of your choosing (I recommend broccoli, sweet potato, carrots, and/or Brussels sprouts)
-1 tbsp extra virgin olive oil
-1 tbsp balsamic vinegar
-black pepper
-Kosher salt
-rosemary
-baking sheet
-foil
Method:
1. Preheat oven to 400 degrees F
2. Wash and cut up vegetables to about 1x1 inch cubes or chunks, making sure all pieces are similar in size so that they cook through similarly
3. Toss pieces in olive oil, balsamic vinegar, salt, pepper and rosemary until evenly coated
4. Cover a baking sheet in foil (for easy clean-up!)
5. Spread vegetables across the baking sheet and add more spices if desired
6. Roast vegetables for 30-35 minutes, checking periodically.  Depending on what vegetables I use, I may check on them more than once to be sure the pieces are being cooked through adequately (sweet potato tends to take longer than broccoli, for instance).  I also prefer my veggies to have crispy, almost burnt, parts.  I think this adds to the flavor so I keep mine in for an extra 5-8 minutes, keeping a close eye.
7. Remove veggies from oven and let cool for approximately 5 minutes
8. Pair with your choice of protein or eat straight from the baking sheet like I often times do.  Enjoy!