| Ingredients: |  |
| |
 |
1
large sweet potato, peeled and cut into 1" pieces |
|
2
cups carrots, washed (leave skins on), cut into 1" pieces |
|
1
rutabaga, peeled and cut into 1" pieces |
|
2
small turnips, (leave skins on), cut into 1" pieces |
|
2 parsnips,
peeled and cut into 1" pieces |
|
2
teaspoons snipped fresh thyme or rosemary |
|
|
|
Salt
and pepper, to taste
*Nutrition
Facts calculated without added salt |
|
1 tablespoon
balsamic or red wine vinegar
|
| Directions: |
| |
| 1. | Preheat
oven to 450º. |
| 2. |
In a
large bowl, combine all chopped vegetables. Add thyme or rosemary, oil, salt and
pepper and mix thoroughly. |
| 3. |
Pour
vegetables in a large baking pan then bake, uncovered, for about 1 hour or until
vegetables are tender, turning once. |
| 4. |
Toss
vegetables with balsamic or red wine vinegar then serve. |
