Roasted Vegetables with a Balsamic Glaze

I had a nice variety of vegetables that I decided to roast tonight.  I love the routine of cutting up vegetables.  I am usually the 'go to' girl for salads and vege trays for events.  I am somewhat obsessive about everything being similar in size, there must be a balance of color, as well as taste and I don't know, I just find the process relaxing :)

There really isn't a recipe to list.  Tonight's recipe is more of a description and suggestion.

Choose a variety of root vegetables.   I chose parsnips, carrots, sweet potato, red skin potato, red onion and garlic.  I also had some beautiful brussels sprouts the produce guy recommended, and the rest of my asparagus that was on special.

Cut the vegetables up (you do not need to enjoy the process like I do!).  I did not add the asparagus.  It cooks quickly and I will add later in the cooking.

Drizzle lightly with oil.  I chose a garlic infused olive oil.  Season with salt and pepper.  I tossed on a few sprigs of fresh rosemary to add a little flavor.

Roast at 375° for 30 minutes.  Add the asparagus.

Continue roasting for an additional 10-15 minutes.
I served the vegetables with a very simple baked chicken, which I added a fine layer of shredded asiago in the last few minutes of cooking.  I drizzled all with a balsamic reduction to give everything a last layer of flavor.  Nice weeknight meal.  And I used up all the bits of ingredients from the week.