Recipe Instructions:
INGREDIENTS
1 Pound Carrots, Peeled & Cut Into 1 1/2-inch Pieces
1 Pound Sweet Potatoes, Peeled & Cut Into 1 1/2-inch Pieces
1 Pound Parsnips, Peeled & Cut Into 1 1/2-inch Pieces
1 Pound Beets, Peeled & Cut Into 1 1/2-inch Pieces
2 Red Onions, Peeled & Cut Into 1 1/2-inch Pieces
1/4 Cup Olive Oil
Salt & Pepper to Taste
6 Garlic Cloves, Thinly Sliced
3 Tablespoons Chopped Fresh Rosemary or Thyme
TO SERVE: (OPTIONAL)
2 Tablespoons Balsamic Vinegar
2 Tablespoons Extra Virgin Olive Oil
INSTRUCTIONS
Preheat oven to 400 degrees F.
Line two baking sheets with foil and spray with olive oil spray.
Place the chopped vegetables except the garlic in a large bowl.
Drizzle with the olive oil, and season well with salt and pepper.
Toss to coat all the vegetables with the oil, then spread the vegetables on the two prepared baking sheets.
Roast the vegetables for about 40 to 45 minutes, adding the garlic and chopped rosemary halfway, until the vegetables are tender and beginning to brown.
Remove from the oven and allow to cool to room temperature.
Place in a bowl or on a platter and drizzle with the vinegar and extra virgin olive oil if using.
