Savory Roasted Winter Vegetables

I found this recipe in Ann Gentry's "Vegan Family Meals" cookbook. It's a great recipe for the winter when I'm looking for ways of eating more vegetables. I had some leftover fresh rosemary that I didn't know what to do with, so this recipe worked great. I was at Trader Joe's and was unable to find parsnips, therefore I added more Brussels sprouts. I also omitted the yams since I was thinking of using sweet potatoes fries as an additional side. Serve with Gardein mandarin orange crispy chick'n.

Ingredients

1/4 cup olive oil
2 tsp balsamic vinegar
4 cloves garlic, minced
1 tbs fresh thyme, chopped or 1 tsp dry
2 tsp fresh rosemary. minced
1-1/2 fine sea salt
1/2 freshly ground black pepper
1/4 kabocha squash (almost 2 lbs.) or 1 small butternut squash, peeled, halved, seeded, and cut into 1-inch chunks
2 small yams (14 oz.), peeled and cut lengthwise into 1-inch pieces
3 medium carrots (10 oz.), peeled and cut into 1-inch rounds
2 large parsnips (8 oz.), peeled and cut into 1-inch rounds
12 oz. Brussels sprouts, ends trimmed and sprouts halved
1 red onion, cut into 1/2-inch thick rounds

Directions

1. Preheat the oven to 400 degree. Line 2 large, heavy rimmed baking sheets with parchment paper.
2. Whisk the oil, vinegar, garlic, herbs, salt and pepper in a large bowl to blend.
3. Add the vegetables and toss to coat.
4. Arrange vegetable mixture over the prepared baking sheets.
5. Roast stirring every 20 minutes, for 45 minutes or until the vegetables are tender and beginning to brown.
6. Transfer the roasted vegetables to a platter and serve.