Ingredients

  • Vegetable Oil
  • Olive Oil
  • Black Pepper, to taste
  • Cubed red Potato
  • Chopped Parsnips
  • Chopped Carrot
  • Asparagus
  • Garlic
  • ⅓ cup Chicken Broth
  • 2 tbsp. Balsamic Vinegar
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Thyme
  • 1 tsp. Dried Basil
Instructions

  1. Preheat oven to 425 degrees
  2. Coat cookware with vegetable oil
  3. Toss potatoes, parsnips, and carrots in olive oil, salt, and pepper
  4. Spread vegetables over baking dish
  5. Roast vegetables for 40 minutes
  6. Add asparagus and olive oil and cook for 30 minutes
  7. Stir broth, balsamic vinegar, garlic, and seasoning together and pour over vegetables
  8. Continue roasting until liquid has evaporated (~10 minutes)