Roasted Veggies with Balsamic Glaze

I love to make this recipe. Get ready to chop. When you roast vegetables their natural sugars come out, so if you don't want to eat your veggies like your mother told you, try this recipe. It's delicious, easy, and healthy. This recipe makes enough for 4-6 people.

3 small red potatoes

1 1/2 cups broccoli 
2 carrots
1 sweet onion

3 large cloves garlic
3 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt
1/2 teaspoon ground black tellicherry pepper
Italian balsamic glaze

Preheat the oven to 425. Chop the potatoes, broccoli, carrots, and onion into bite-size pieces. Chop the garlic into small pieces. In a large bowl, toss the veggies well with olive oil, salt, and pepper. Line a large baking sheet with parchment paper. Spread the vegetables evenly on the baking sheet. Place in the oven and bake for 35 minutes. Plate the veggies and drizzle with balsamic syrup. This could be a main dish or a side dish.