Oven Roasted Veggies

We had oven roasted veggies tonight and boy were they good! I think I will make this a lot this winter. I found the recipe here. I was planning to make the chicken bundles tonight too but a 5:20 appt at the dr for Tyler changed my mind! (Ty has a bad cold he caught from Luke but as of now it hasn't turned into RSV.) Instead we ate the chicken pot pie I had pulled down from the freezer. But I had really been looking forward to the veggies for dinner so I went ahead and made those. You've got to try this one! I modified the recipe to suit our tastes but you could really use any vegetables your family likes. (The recipe linked above used mushrooms, leeks, carrots, sweet potato and others).

Oven Roasted Veggies
Source: Danielle Deskins
1 whole head garlic
Olive oil
Salt and pepper, to taste
1 red pepper
1 or 2 red potatoes
1/2 head of cauliflower
Handful of baby carrots
Extra virgin olive oil
Salt and pepper
1 to 2 tablespoons balsamic vinegar

Preheat oven to 425. Remove a few of the paper layers from the garlic, but not enough that you expose the cloves. Cut off the very tip of the garlic so that you can barely see the tops of the cloves. Put the head in the middle of a piece of foil and drizzle with olive oil. Bring the sides up like you're making a package. Put the whole thing in the oven for 30-45 minutes. You can cook this while you are cooking the veggies. Chop all the veggies into bite-size pieces (about 1 inch). Throw in a bowl and drizzle with olive oil, salt & pepper to taste. Spread all the veggies on a single layer on a cookie sheet (line it with parchment paper for easy removal and clean up). Roast in oven for about 30 minutes, stirring about halfway through, or until vegetables are tender. Remove veggies and garlic. Let the garlic cool and put the veggies in a bowl. Once the garlic is cooled, squeeze the garlic on top of the veggies. Drizzle some balsamic vinegar on the veggies and toss to coat.