This is my current favorite way to do mixed veggies. Nothing complicated here, just pure veggie yumminess. 🙂
First, I just blanched the potatoes and carrots in boiling water for the length of time that it took me to rinse and trim my brussels sprouts. Then I tossed the sprouts in the water for the very last few minutes of boiling time (about 2-3 more minutes, tops.) Then, I drained the veggies and moved them to a roasting pan, dabbed them with a little butter and popped them in the oven for about 30 minutes at 350. Once they were fork tender, I took them out, tossed them around a bit, and added just a sprinkle of white balsamic vinegar and a healthy dose of parmesan. Back in the oven for a few minutes, and then done! I’m making these again on Sunday. Can’t wait!
Clover and Thyme 
Looks delicious!
Thanks!
I love to roast my veggies, but haven’t tried a splash of white balsamic. I will have to give that a try next time. It sounds delicious.
It adds just a little extra zing. I’ve tried it with regular balsamic too, but that’s a little stronger. Thanks for commenting!
That just look so delicious!
Thanks! It turns out so yummy and it’s so easy.
I’ve never been known for my love of veggies, but this looks good!
Thanks! These veggies might just convert you! 🙂