Just figured out the trick to roasted vegetables - a really hot oven!
1/2 butternut squash, peeled and cubed
1/2 red pepper, cut in bite size pieces
1/2 red onion
4 small red potatoes, cut in quarters
10 baby carrots, cut in half lengthwise
10 or so brussel sprouts
2 T olive oil
1 T balsamic vinegar
The above amounts are all estimates.Use whatever you like!
Preheat oven to 475 degrees.
Toss veggies with olive oil and spread in single layer on large baking sheet. Sprinkle with salt, pepper, garlic powder and balsamic vinegar.
Roast for 15 minutes. Stir and roast for additional 10 minutes or until cooked through.