Balsamic vinegar and rosemary lend a tasty twist to this contemporary classic. Beets generally take a few minutes longer to roast than other root vegetables, so slice them into smaller pieces to ensure all vegetables reach tenderness at the same time.
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
2 large parsnips, peeled, quartered, and cut into 1/2-inch-thick slices
3 small beets, peeled, quartered, and cut into 1/4-inch-thick slices
2 carrots, cut into 1/2-inch-thick slices
1 turnip, peeled, quartered, and cut into 1/4-inch-thick slices
1 small rutabaga, peeled, quartered, and cut into 1/4-inch-thick slices
Salt, to taste
Freshly ground pepper, to taste
How to Make It
Preheat oven to 450°. Whisk together first 3 ingredients in a bowl. Add parsnip and next 4 ingredients; toss until vegetables are well coated. Add salt and pepper, and toss again. Place in a single layer on a rimmed baking sheet, and bake at 450° for 15 minutes. Stir vegetables, and bake 15 more minutes or until slightly crisp and golden but tender.