Roasted Root Vegetables

By [e-mail]

Ingredients

• 3 large carrots, cut into 2" chunks
• 3 large beets, peeled & cut into 1 1/2" chunks
• 2 russet potatoes, peeled & quartered
• 2 parsnips, cut in 2" chunks
• 2 onions, quartered lengthwise
• 1 small rutabaga, cut into 1" chunks
• 1 sweet potato, cut into 8 pieces
• 8 garlic cloves
• 1/4 + 2 T olive oil
• 1/4 C balsamic vinegar
• Salt & pepper

Preparation

Step 1

Preheat oven to 425
In large bowl, toss vegetables with oil & vinegar & generous pinch of salt & pepper.
Transfer to 2 large baking sheets. Roast vegetables, stirring, once or twice, for 45 min.
Switch baking sheets halfway thru. Using slotted spoon, transfer vegetables to large platter & serve.