Balsamic-Rosemary Roasted Root Vegetables

Photo by Antonis Achilleos
Ingredients
- 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
- 2 large parsnips, peeled, quartered, and cut into 1/2-inch-thick slices
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- Freshly ground pepper, to taste
- + 3 more ingredients
-
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 3 small beets, peeled, quartered, and cut into 1/4-inch-thick slices
Preheat oven to 450°. 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 450° for 15 minutes. Stir vegetables, and bake 15 more ...
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