Balsamic-Rosemary Roasted Root Vegetables

Ingredients

• 1 tablespoon balsamic vinegar 
• 3 small beets peeled quartered cut into 1/4-inch-thick slices
• 2  carrots cut into 1/2-inch-thick slices
• 1 tablespoon rosemary dried fresh chopped
• 2 tablespoons olive oil extra-virgin
• 2 large parsnips peeled quartered cut into 1/2-inch-thick slices
• 6 servings pepper freshly ground to taste
• 1 small rutabaga peeled quartered cut into 1/4-inch-thick slices
• 6 servings salt to taste
• 1  turnip peeled quartered cut into 1/4-inch-thick slices

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 45
2. Whisk together first 3 ingredients in a bowl.
3. Add parsnip and next 4 ingredients; toss until vegetables are well coated.
4. Add salt and pepper, and toss again.
5. 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.