Balsamic-Rosemary Roasted Root Vegetables

Name: Balsamic-Rosemary Roasted Root Vegetables
Prep time: 15 min
Total time: 45 min
Yield: Makes 6 servings
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

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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.

By Kris Wetherbee

Recipe by MyRecipes January 2007

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Balsamic-Rosemary Roasted Root Vegetables

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Balsamic-Rosemary Roasted Root Vegetables

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