Balsamic and Parmesan Roasted Veggies

I’m a huge fan of roasted veggies. They always taste like a treat, and they’re such a healthy alternative to fries. I love how the sweet balsamic vinegar in this recipe combines with the earthy potatoes and broccoli to create a mouth-watering side dish.
Not only will these veggies make your taste buds smile, it will make your body happy, too!
The potatoes are packed with fiber, and sweet potatoes will give you plenty more than your daily dose of Vitamin A, a nutrient that plays a part in cellular metabolism, the immune system, and eye and skin health. Broccoli is a great source of vitamin C, vitamin A, folic acid (one of the B vitamins, which give you energy and aid in cell development), fiber, and phytochemicals that help prevent cancer.
Olive oil is packed with polyunsaturated fats, which help raise your HDL, the good kind of cholesterol, which helps maintain your cardiovascular health.


Here’s what you’ll need:
3 Sweet potatoes
1 Head broccoli
5 Small yellow potatoes
Balsamic vinegar
Olive oil
minced garlic
Chives
Minced Onion (although I wish I had enough fresh onion to slice)
Oregano
Turmeric
Grated parmesan cheese

Directions:
Preheat your oven to 425 degrees.
Chop your potatoes and broccoli, and put in a large bowl. Mix together 11/2 parts balsamic vinegar with 1 part olive oil, then add your herbs to taste. Pour the seasoning into the big bowl, and toss your veggies until they’re evenly coated. Pour your veggies onto a baking sheet, and sprinkle with parmesan.
Bake for 40 minutes, or until the veggies are soft and slightly browned.

It’s that easy! I had these veggies with salmon and rice, but they’d also pair well with pork, tilapia, or chicken, too! Enjoy!