Makes 8-10 servings

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 (Nutrition Facts
calculated without added salt)
1 tablespoon balsamic or red wine
vinegar

Directions:

1. Preheat oven to 450.
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.
Recipe of the Week:
Roasted Root Vegetables