Oven-Roasted Autumn Vegetables - cooking recipe

Ingredients

3 -4 small red potatoes
1 large carrot, peeled & cut in chunks
1 small onion, cut in wedges
3 fresh mushrooms, sliced
2 teaspoons walnut oil or 2 teaspoons olive oil
2 teaspoons balsamic vinegar
1 dash coarse salt

Preparation

Preheat oven to 425.
In a roasting pan, toss vegetables with oil and vinegar. Sprinkle on the salt.
Roast for 30-35 minutes (lightly browned, tender), stirring once or twice.
Sprinkle with extra balsamic vinegar.
Serve warm or at room temperature.
ADJUST ingredients for additional servings--you won't need quite as much oil and vinegar (you don't want the vegs swimming in oil and vinegar).
VARIATION: Try sweet potatoes, squash, fennel, or pumpkin.