Info

Cook Time:

Serves: 8-10

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

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 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.

Source

• Roasted Root Vegetables from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource