Balsamic-Rosemary Roasted Root Vegetables

Ingredients

• 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

Preparation

1. 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.