Oven Roasted Vegetables

Ingredients:
3 yukon gold potatoes, cut into bite size pieces
1-2 red potatoes, cut into bite size pieces
1 large sweet potato, cut into bite size pieces
2 carrots, peeled and cut into bite size pieces
12 cloves garlic, peeled and halved
Olive oil, for drizzling
Salt and pepper, for seasoning
6 sprigs thyme
1-2 tablespoons sherry, apple cider, or balsamic vinegar
2 tablespoons chopped parsley

Instructions:
1. Preheat oven to 425 degrees.
2. Combine gold potatoes, red potatoes, sweet potatoes, carrots, and garlic in a large mixing bowl.
3. Drizzle generously with olive oil. Sprinkle with salt and pepper. Toss to combine.
4. Add thyme and give one final mix, being careful not to break up the thyme sprigs.
5. Transfer vegetables to a parchment lined baking sheets and spread out into an even layer.
6. Bake in preheated oven for 35-45 minutes until vegetables are fork tender. Check every 15-20 minutes to test for doneness.
7. Remove from oven and drizzle with vinegar. Sprinkle with parsley and serve.