Free Recipe Friday - Roasted Root Vegetables

The weather today is finally feeling more like November.  Today's recipe is a great side dish on these cool and crisp fall evenings.

Roasted Root Vegetables

    •    1 T olive oil
    •    1 red onion, sliced
    •    4 cloves garlic, peeled and cut in half
    •    2 carrots, peeled and diced
    •    1 turnip, peeled and diced
    •    1 yam or sweet potato, peeled and diced
    •    2 parsnips, peeled and diced
    •    1 t dried rosemary
    •    1 t dried thyme
    •    1 pinch salt
    •    1/2 t black pepper
    •    1 T balsamic vinegar, optional


Directions
Preheat oven to 375 degrees. Spray a baking sheet pan with nonstick cooking spray. Combine all ingredients in a mixing bowl; toss to combine. Place mixture on a sheet pan. Bake 30 minutes, turning vegetables every 10 minutes until vegetables are tender and slightly browned. Drizzle with balsamic vinegar before serving.
Makes approximately 8 servings.