1 large red potato
1 Yukon Gold potato
1 large carrot
1 sweet potato
1/2 red onion
1 small yellow onion
4 cloves garlic (yes, the kitchen was rather pungent...)
White balsamic vinegar
Sea salt, black pepper, dried rosemary, dried thyme
Preheat oven to 450* and spray a roasting pan/jelly-roll pan with olive oil cooking spray. Wash all the veggies and peel the onions. Slice potatoes and onions in half lengthwise, then in fairly even slices so they cook evenly. Cut the carrot on an angle without cutting it in half first. Mince the garlic. Toss all veggies and garlic in a large bowl with a few swirls of olive oil, some salt and pepper, and small amounts of the herbs, to taste. Pour out onto pan. Roast for 20 minutes, stir, and roast another 20 minutes. Add a sprinkling of cheddar (or other cheese) during the last 5-10 minutes if you feel like it. Serve hot.
This was a colorful, tasty addition to our leftover soup (see here for the original recipe; I made it as stated, including adding potatoes and tomatoes).