I never knew that when you roasted vegetables in the oven, it was not only easy & quick, the taste was totally different from any other way I have had them. And then I learned that I can just add whatever spices I want to coat them as well as different kinds of vinegars and sauces. Not to mention you can use any kind of vegetable you want. Really, you are limited only by your imagination. From start to finish these should be done in about 45 minutes.

Here’s what I used: for 4 to 6 servings.

4 carrots, sliced into 2 inch sticks; 3 whole onions cut into quarters then half each quarter again; a bag of fresh fresh brussel sprouts, and cut each sprout in half; a small box of mushrooms, sliced.

1/2 cup balsamic vinegar, 1 tablespoon each: oregano, basil, thyme. And 1/2 cup of any seasonings you like, i.e. Adobo, Salzon, Italian seasonings, etc. You will need 1 tablespoon of salt, and if you like some hotness, a tablespoon of pepper, chili flakes or anything you like that will add spice to it. You can even add some curry to this if you like.

The different ways you can make this are endless.

So combine all the ingredients into a pot or bowl large enough to hold everything. Mix it all up and make sure the vegetables are really well coated.

Preheat the oven to 475 degrees, when it’s ready, place the vegetables in and bake for 35 minutes. You need to toss the vegetables every 10 minutes or so, so they evenly cook.

For a touch of sweetness, sprinkle a touch of maple syrup over them before serving.

And for an extra flavorful tip, after you coat the vegetables, let them sit overnight in the refrigerator before you bake them.