1/4cupbalsamic vinegar60 ml, or use a tablespoon less if you don't prefer strong flavors of balsamic vinegar
1/3cupchopped Italian parsley
Start by peeling and chopping all the veggies. I chopped all of them into 3/4 to 1 inch pieces. The onions and peppers were quartered.
Transfer chopped veggies to a bowl and add olive to it. Stir to combine. Then add the paprika, rosemary, salt, pepper. Toss everything together.
Transfer to a sheet pan. Bake at 400 F (pre-heated oven) for 18-20 minutes or until veggies are done yet firm.
Once veggies are roasted, transfer them to a bowl again (easier to mix in a bowl) and add garlic powder, balsamic vinegar and mix everything together. I would suggest reserving 1 tablespoon of the vinegar, taste test and only then add more. I did add all the 1/4 cup as per my taste.
Add in freshly chopped parsley and toss to combine. Serve roasted winter vegetables as a side with a warm soup!
Other veggies that you can use- cauliflower, broccoli, brussel sprouts. You need a total of 6 to 7 cups of chopped vegetables so you can mix things up.