Here’s a really easy and simple way to make vegetables satisfying and delicious.  The secret is not oil or butter, as it is in a lot of recipes, but flavored vinegar, herbs and spices.  It only takes a few minutes with little prep time, and you may keep these on hand for a few days in the refrigerator to have on hand for multiple meals.  Use whatever vegetables are seasonally available from your grocery or farmer’s market, and of course, which vegetables you like.  These are slow-roasted, with a lower temperature than usual, which I think helps make them even more flavorful.

Preheat oven to 200 degrees.

Wash the vegetables.  Cut into large slices or cubes:

6 carrots (skinned, or not)
6 parsnips, or 2 rutabagas
12 “new” or small potatoes
2 or 3 red onions (cut in half or thirds)
1 small head of broccoli or cauliflower
½ pound of snow (or “Asian”) whole pea pods

Place in a large bowl and toss all the cubed or sliced vegetables in a mixture of:

1-2 tablespoons olive oil
3 tablespoons of flavored vinegar (Balsamic, or fruit-infused, such as pear, orange, raspberry, whatever strikes your fancy)
dash of salt and pepper (fresh-ground, if possible)

Spread on a baking sheet, as a single layer, and place in the pre-heated oven. Roast for 30 minutes.  

Meanwhile, prepare your herbs and spices (fresh, if possible) in the bowl:

2 tablespoons of thyme leaves, crushed and minced.
1 tablespoon of rosemary
1 tablespoon parsley sprigs, nicely chopped

At the 30-minute mark in roasting, quickly open the oven door and pull out the tray.  Dust the vegetables with half the herb/spice mixture.  Turn the vegetables over so they are well roasted on both sides, and dust them with the rest of the seasonings.

Cook for an additional 30 minutes.  Serve on a pretty platter, and save some for later.