Rosemary and Balsamic Roasted Veggies

Occasionally, I get over ambitious at the grocery store or farmer’s market. An easy way to use up extra veggies in your fridge is to toss them in an herb marinade and roast them. For carrots, cippolini onions and butternut squash I like to use a combination of rosemary, thyme, crush red pepper flakes, olive oil, balsamic vinegar and salt and pepper. Approximate proportions are: 1 tablespoon fresh thyme, 2 tablespoons fresh rosemary, 1/2 teaspoon crushed red pepper flakes, 1/4 cup olive oil, 2 tablespoons balsamic vinegar, salt and freshly ground black pepper. Bake the veggies at 400 degrees until slightly browned and tender.