Balsamic Roasted Root Vegetables

• 1 whole Rutabaga, Peeled And Chopped Into 1/2" Cubes
• 1 whole Turnip, Peel On, Chopped Into 1/2" Cubes
• 1 whole Medium-sized Sweet Potato, Chopped Into 1/2" Cubes
• 1 whole Medium-sized Yam, Chopped Into 1/2" Cubes
• 4 whole Carrots, Peeled And Chopped Into 1/4" Rounds
• 1 whole Yellow Onion, Diced
• 6 cloves Garlic, Minced
• 3 Tablespoons Grapeseed Or Olive Oil
• 4 Tablespoons Balsamic Vinegar
• 2 Tablespoons Grated Ginger
• 1 teaspoon Salt, Or To Taste
• 1/4 teaspoons Ground Cayenne Pepper
• 2 teaspoons Ground Cumin

1. Preheat oven to 375 F.
2. Put all of the chopped veggies and the garlic into a large, deep casserole dish (this may require 2 casserole dishes).
3. In a small bowl whisk together the olive oil, balsamic vinegar and grated ginger. Pour the dressing over the vegetables and mix using a fork.
4. Sprinkle the salt, cayenne pepper and cumin over the veggies and mix again with a fork to be sure everything is coated.
5. Roast them for 25 minutes and then remove casserole dish from oven to stir the vegetables well.
6. Increase heat to 415 F, place vegetables back in the oven and bake an additional 20 to 25 minutes until the sweet potato is softened and al dente, but not mushy.

sweet potato, yam, carrots, yellow onion, garlic, olive oil, balsamic vinegar, ginger, salt, ubc, ground cumin

Taken from tastykitchen.com/recipes/sidedishes/balsamic-roasted-root-vegetables/ (may not work)