Easy roasted vegetables

***If you were directed here through Vegan MoFo, please click through to my site at www.LaVidaVeggie.com. The new site and feed was available too late for the MoFo team to incorporate. The text during MoFo will be the same, but starting in December, I won't keep this site updated. Thanks, and happy MoFo-ing!***

Super simple supper tonight, kids. It was minimal prep, no hovering over the stove, and easy clean up. Score!

About this time last year I wanted to make a heap of veggies with no fuss. I found a recipe for roasted root vegetables from Cooking Light. I did make the recipe as it was written, but then I got lazy. Plus, I wasn't always interested in the veggies called for in the recipe. I now make this recipe with just about whatever I have on hand and eyeball it when it comes to the oil, brown sugar and salt.

Dinner ended up being roasted zucchini, squash, carrots and red onion. I had a small baked potato and baked tofu on the side. Mmmm... And plenty of left overs for tomorrow! So now, a loose recipe for these roasted veggies.

Roasted Veggies
Ingredients:

• Vegetables of your choice, cut up into pieces that will allow them to cook evenly (e.g. don't put tiny pieces of peppers together with big chunks of potato)
• Enough olive oil to lightly coat the veggies
• Two small pinches of brown sugar
• Sea salt to taste
• Balsamic vinegar
• Cracked black pepper

Directions:

• Set the oven to 400 degrees. 
• Place all cut veggie in a big bowl. 
• Pour olive oil all over the veggies, sprinkle in the sugar and the salt. 
• Toss, toss, toss. 
• Put the veggies in a baking pan and put it in the oven. 
• Bake for 20 minutes, toss, then bake for 20 more minutes. 
• Note - if you are using less dense or thin cut veggies, you may want to shorten the bake time so they don't get soggy. 
• When you serve, use cracked black pepper and balsamic vinegar to your hearts content!