Balsamic-rosemary Roasted Root Vegetables

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Details

10 Ingredients

• 2 Tbsps extra-virgin olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp chopped fresh rosemary or 1 tsp 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