People who think they don't like vegetables would love these.

We all have our own preferences as to "DONE" for roasted veggies. One can lower oven temp and cooking time. Remember, tho, Basalmic Vinegar has 2 properties that come into play when using it. The first is its color. When cooked, Basalmic will turn foods a very deep color and, may put one off because the concentration of color after what moisture is in the vinegar will evaporate off. Secondly, Basalmic is made by aging in wooden barrels. The "angel's share" or evaporation of alcohol and juice is what makes Basalmic what it is! The consistency is syrupy when used in cooking. The sugars in Basalmic are concentrated. Because of that, high heat of roasting will caramelize faster than any sugars or starches in the roasted veggies. Ergo, the darker look and flavor. Here's a solution, keep the Basalmic and the fresh herbs prepped and, to the side. Lower your roasting temp a bit and, cook longer so you have control of your outcome. Also, half way thru cooking, add the Basalmic and the fresh herbs. You'll be stirring every 20 minutes to incorporate the flavors and rotating the veggies to crisp up evenly. You'll get fresher flavors. Garnish with chopped Italian Parsley to brighten the appearance. No big deal! Great recipe, Laura! And, BTW, I am a Chef. Learn about the ingredients of the food you cook. Then you can spin any recipe. Hope this helps. I'm a subscriber now.

You are the best. Cooked the acorn squash last night with the balsamic vinegar glaze and rosemary. We grow veggies and have a fantastic crop of winter squash. And I took in my yuge Rosemary plant to winter over a third time. Recipe is Awesome, as are you. Thank you, Laura!

Great job. For me, this is eating. I do some form of this every morning. It tastes so good. I put in mushrooms, turnips, beets, broccoli, cauliflower, parsnips, bok choy, swiss chard, etc. One layer, and I cook for 40 minutes, stirring once. Always so satisfying. It makes two meals, breakfast and lunch. And, a lot better than anything that I have been eating for pretty much all my life. Who knew? Not me that's fer sure.

root vegetables don't need to be refrigerated.....in fact, the moisture from being refrigerated makes them go limp fairly quickly. Keep your root vegetables in a darker corner of your larder, or in a vegetable basket away from the sunlight.

Roasted vegetables are my absolute favorite cold weather treat! Never had them with balsamic, but I am dying to try it now. Especially with feta! Yum! Great instruction & presentation Laura.

Laura is my favorite cook

I love veggies done this way. I know what I'm making this weekend. Thanks Laura

Followed the suggestions on this video last night - the result was amazingly tasty veg that everyone enjoyed! So simple as well. Thanks for the video.

John, it's not burnt, it's the balsamic colour on the veg

your channel is the first thing I look up when I go on to KZfaq:D

Awesome tips, thanks! I’ve also had good experiences adding a bit of cinnamon, which is delicious on the sweet potatoes if only those

Thank you, Laura! I love this recipe and make it often.

You're a life saver!! Every day it's the same god damn question... "whats for dinner" and I was loosing the will to live lol. I have made a few of your recipes now, and more than once for a few of them too like these winter vegetables that my hubby could eat till they come out of his ears! Thank you so much for making my life some what easier! If I cant think of something for dinner, I come right to you! :D P.s, so far the meatloaf is my fav by far!

OMG this one was my favorieted my family enjoyit and I really recomended . Thanks Laura my kids love it is the only way they can eat vegestables

I love that you put parsley on it! I think it is the most undervalued herb ever, but I could not live whitout it!

You're the Boss of your Knife got me! 🤣🤣🤣

When you do your knife episode don't forget to remind folks not to scrape a nice sharp knife across the cutting board on a 90 degree angle. That is the quickest way to dull it. A dull knife is not only unpleasant to work with it is dangerous. If a person needs to scrape the cut herbs or whatever into a neat pile it is best to use the back of the knife or the cutting edge on acute angle so as not to dull it. I sharpen the knives in our restaurant and it drives me nuts to see some new employee dull them the first time they are on the counter.

Wow ... I never think to roast root veggies... yum

I never thought of using Basalmic vinegar or leaving the skins on the garlic...Thanks for the tips! another great video Thanks Laura!

I would absolutely use this recipe, Love the ingredients and also the cook of them!!! Thanks Laura, Happy Holidays!

Made this today, and it tasted delicious! Thanks Laura!

These were SO GOOD!

Nice mixture. I put my chopped veggies in a ziplock with olive oil to evenly coat

Loved your roasted vegetables, thank you.

Thanks for sharing this ! what a great recipe! Great for our Aussie winter !

How is Laura not a "true Italian?" She was born and raised in Italy! Laura's great at what she does.

Thanks Laura. I love you and your recipes.

5* video. making this and i will be using butternut squash. thanks for the tip on the garilc. love your videos!

This is going to be my new Sunday football snack! (The entire tray just for me. Heehee!) Thx Laura!

Hi 🙋‍♀️ new subscriber , love the way you explain everything , specially when you said ‘ you’re the boss of your knif ‘ 👌♥️ 💯⭐️⭐️⭐️⭐️⭐️

looks delicious I'm going to try this for lunch today

I love all your recipes, been watching you for awhile now. Thank you so much for all 5he cooking lessons. Xoxo

Fantastic video. Shall be trying this Sunday, bless you.

There is nothing better than root vegetables.

They look burnt, but they don't taste burnt. This is when they taste their best.

I hate watching your videos at night lol...soooo hungry now!!!

Thank you for all your hard work! Love your recipes!

I'm going to make this for supper tonight!

Laura really does do great recipes, but also I can't get enough of that Italian-American culture!

Omg I can't wait until the next youtube next chef video!!! I am so rooting for you girl. So proud. I am telling everyone about you as usual. So don't be surprised if your subscribers increase. Yay go laura.

I used apple cider vinegar and that was really good too! :)

This recipe is so delicious .... Very Yummy 100% recommended .. Thank you Laura!!!!!

I just made your apple pie and my dad said it was the best pie he's ever tasted. Thanks!

favorite roasted veggies recipe! so easy, throw it in the oven and so flavourful :)

"I am having a brainfart" Loved it.I am now a subscriber.

Love all your staffs

I love so much how you talk about food like it has attitude and tones, you really know all about it. Im just like; let me add some pepper! Why? because it looks nice :) LOL

Nice, I think I may use this recipe for my soon to be open Mexican Taqueria (nice for a veggie burrito or burrito bowl) not so sure about the balsamic vinegar . . but liked the recipe a lot. Gracias Laura

I love this

I can't wait for your Christmas recipes

I use a spare amount of fresh lemon juice in place of balsamic. Gives a fresh, bright tang. :D

Looks pretty good for the most part, but the vegetables should have a bit more room to breathe when they're baking.

i know this is completely unrelated but i was wondering what eyeshaw are you wearing? sooooooo beautiful. great video! :)

Hey Laura! i have been watching your videos for a while now and i love them so much! it has been my dream to a.) be on the Ellen show and b.)to go to Italy. i love the language and especially the food! i have joined the Italian club at my school to learn more about it.

I am cooking tomorrow

I was looking back at some of your first videos, like chai tea spiced pound cake. Which I make all the time and would suggest to everyone here. And it is amazing to me how the quality of your videos have improved. The lighting, the sound, even your camera personality is even more bubbly. Anyway I think you deserve to win KZfaq NextChef more than anyone.

Very interesting. Beautiful presentation

Good job Laura! I love it!😘😘

For viewer who speak Dutch (like me): parsnip translates as 'pastinaak'. You should be able to find it in the better supermarket or the fancy healthstores!

Looks sooo yummy!!!

sooo yummy & healthy! luv you Laura

First of all, you are the cutest little bug on the internet. I want to pick you up and put you in my pocket. Single older divorced man here, really getting into learning how to cook. I like the recipe and will try it, but do you know how stupid I was? I didn't know you should shred the leaves from fresh thyme. I always used to dice the crap out of it, stalks and all. Do you have a video on the uses of herbs and spices?

Looks great

To each their own is right and basil is amazing with root vegetables. Wow that is surprising to hear you say that about basil

I am cooking today. Thanks

looks yummy!

Awesome can't wait to eat. Even vegans can love this😁

Wonderful video!

Gonna try it for my Christmas dinner...":)"

wow, look very good :D thanks for the recipe

Love it!

Molto Brava

Thanks 🙏 That’s look delicious! Do you toast in the middle while you cooking?

LOVE YOUR VIDEOS.....SUPERB...Muah

The problem with leaving the skin on most potatoes is that there are chemicals and dirt i them, you have to wash them really well and even than there still might be stuff left on them. You should just buy organic because than it's fine. :)

Yes!!!!

looking amazing , how far in advance can i prepare these

Yum nice

It means exactly what it sounds like...

Can you make some nice christmas deserts :) i love your videos

i felt my eyes water while you cut the onion (':

How many degree for the oven when roasting?

she did a long time ago :) check her channel

Do you squeeze out the garlic?

i have about the same type of bottle i keep my vinegar in and i am wondering why there tends to build flakes in there?

Omg... my ears

Can you make a spring version of this?

@giditex Next to the carrots? The parsnip?

its funny how the top comments are requests and then a few days later the requested recipe is made

I feel like this needs some mushrooms as well :) Other than that this looks amazing.

+charm seeker : try with some greek youghurt lite spiced dip

Actually using fresh herbs when roasting burns it. Its better to use dry herbs my dad is a chef so just saying (:

checking your videos everyday. :DD

Laura your face and your cookings are so pleasant to look at. Where can I buy your white dish?

How come you don’t boil the veggies first before roasting them?

Help! Can’t find the recipe on your page… don’t have enough time to look!

I really like it the only thing is that my acorn is still hard from the inside and It look rosted but not cook all the way

@horsesplusnature98 i believe Laura owns a restaurant!

i cant find this recipe in the list. What is the title?