Roasted Spring Vegetables

Name: Roasted Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 medium russet potatoes, peeled and cut into 1-inch cubes; 4 medium carrots, peeled and sliced into 1-inch pieces; 1/2 lb. medium asparagus, ends trimmed and halved; 5-6 radishes (1/2 lb.), ends trimmed and halved; 2 large parsnips, peeled and sliced into 1-inch pieces; 2 tablespoons fresh garlic, finely chopped; 2 tablespoons olive oil; 1 teaspoon Italian seasoning; 1/2 tablespoon soy sauce; 1 tablespoon balsamic vinegar; 1/2 teaspoon salt (or to taste); 1/2 teaspoon ground black pepper (or to taste)