Roasted Winter Vegetables

One of our favorite ways to eat vegetables (ie: carrots, zucchini, red potatoes, brussel sprouts, green beans, etc) when we notice that they're starting to go bad is roast them in the oven. I found this marvelous recipe on Pinterest a few months ago and made it for us several times already. It's our go-to roasted vegetable recipe. We tried using all kinds of vegetables and it always turns out amazing. The only thing you have to keep in mind is that vegetables like potatoes take a little longer to cook.
Definitely a keeper and a regular for us.

Roasted Vegetables

(Source: I heart Naptime)

5 to 6 cups of vegetables (carrots, red potatoes, broccoli, red, bell peppers, onion wedges, mushrooms, zucchini, green beans etc.)
1/4 cup olive oil
2 tablespoons Balsamic vinegar 
1 to 2 teaspoons paprika
1 teaspoon garlic salt
Salt and pepper to taste

Cut vegetables into similar size pieces. Keep root vegetables separate from softer vegetables. Mix together olive oil, Worcestershire sauce, paprika and garlic salt. Pour over vegetables. Place root vegetables on cookie sheet and bake at 425 degrees for about 15 minutes or until they begin to soften. Add in softer vegetables and turn vegetables on sheet making sure they are all coated in liquid mixture. Bake another 15 minutes or until the veggies are fork tender. Salt and pepper to taste.