• Pre-heat oven to 425 F.
• Slice all veggies into consistently thick slices (so that they roast evenly) and transfer them into bowl. Drizzle olive oil on top and toss until all veggies are coated. Next sprinkle with salt and pepper (and other herbs of choice)
• Line baking tray with aluminum foil then dump veggies on tray in a single layer.
• Place veggies in oven and for 35-40 minutes while flipping them every 15 minutes. Cooking time may vary depending on veggies used. (Cook veggies in batches if baking tray is not big enough)
• While veggies are cooking, make the balsamic reduction.

Balsamic reduction

• In a medium sized (non-reactive) saucepan, add balsamic vinegar and any flavoring agents you'd like (see notes at the bottom for different flavor add-in options
• Turn kitchen fan on or open kitchen windows for ventilation as there will be vinegar floating in the atmosphere!
• Bring vinegar to a simmer over medium heat then turn down heat and keep at a low simmer. It will perhaps take about 15 minutes for the vinegar to thicken and reduce. (You can reduce it to ¾ cup or ½ cup. Don't reduce it too much or else you risk burning it.)
• The reduction will also thicken up considerably once cooled.
• Right before serving, drizzle balsamic reduction over veggies. Sprinkle on optional sesame seeds for garnish. Serve warm or cold. Without flavor add-ins, balsamic vinegar reduction should last about 3 weeks- 1 month (covered) in the refrigerator.