- Around 8 C of your favorite winter vegetables, in 1" cubes (I usually use butternut and sweet potatoes, but parsnips and carrots are very nice additions)
- 2 onions, in 1" cubes
- 6 peeled cloves of garlic, cut in half
- 1/4C olive oil
- 1t salt
- 1/2t black pepper
- 1t garlic powder (optional)
- 1t onion powder (optional)
- 1/3C balsamic vinegar
You'll need a very large pan for the oven - the biggest 16" cast iron skillet is what I use. You want your veggies to be just 1 or 2 cubes deep. Combine all the veggies in your pan then drizzle lightly with oil - I usually pour from the bottle and don't really measure. Drizzle on the vinegar and spices and toss well with your hands.
Roast at 375 for around 1.5 hours - stirring and tossing every 20 minutes or so. By the end, the veggies will have soaked up the caramelised vinegar and be sizzling in the oil. Use a firm-edged (preferably metal) spatula to scrape up the veggies when you toss - to avoid tearing them. If you only have a smaller pan - and your veggies are deep - plan on 2 hours, and they might not get crispy. But they'll still be tasty.