Roasted Winter Root Vegetables

By Tingrin3

Ingredients

• Ingredients:
• Serves 6
• 2 Large Carrots, peeled and cut into 1 inch chunks
• 1 Large onion, cut into 1 inch chunks
• 2 Large Potatoes, peeled and cut into 1 inch cubes
• 2 Large Sweet Potatoes, peeled and cut into 1 inch cubes
• 2 Parsnips, peeled and cut into 1 inch chunks
• 8 cloves of Garlic, unpeeled
• 3 to 4 Tbsp of Extra virgin olive oil
• 2 Tbsp of Balsamic Vinegar
• 1 Tbsp of Fresh Rosemary, chopped
• 1 Tbsp of Fresh Thyme, chopped
• Salt and Pepper, to taste

Preparation

Step 1

Process,

1) Preheat the oven to 450.

2) In a large bowl, toss together all the ingredients and place in a single layer on a baking sheet, roast for about 1 hour or until the veggies are fully cooked and are golden brown. Make sure to toss them around every 20 minutes for even roast