Ingredients

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 ½-inch-thick slices 3 small beets, peeled, quartered, and cut into ¼-inch-thick slices 2 carrots, cut into ½-inch-thick slices 1 turnip, peeled, quartered, and cut into ¼-inch-thick slices 1 small rutabaga, peeled, quartered, and cut into ¼-inch-thick slices Salt, to taste Freshly ground pepper, to taste

Description

Balsamic Vinegar And Rosemary Lend A Tasty Twist To This Contemporary Classic. Beets Generally Take A Few Minutes Longer To Roast Than Other Root Vegetables, So Slice Them Into Smaller Pieces To Ensure All Vegetables Reach Tenderness At The Same Time.

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