Balsamic-Rosemary Roasted Root Vegetables

• 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

1. Preheat oven to 450u0b0. 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 450u0b0 for 15 minutes. Stir vegetables, and bake 15 more minutes or until slightly crisp and golden but tender.

extravirgin olive oil, balsamic vinegar, rosemary, parsnips, beets, carrots, salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/balsamic-rosemary-roasted-root-vegetables (may not work)