Roasted Root Vegetables

Here is our often requested recipe for roasted root vegetables. It's a great Thanksgiving side dish. Truthfully, there's no "set" list of ingredients; I usually just include whatever is at the store.

1 onion, quartered

2-3 carrots, cut in 1" pieces

1 turnip, cut in 1" pieces

2-3 parsnips, cut in 1" pieces

1 beet, (often a contentious addition but I've grudgingly decided they're acceptable), cut in 1" pieces

Potato, Regular and/or Sweet. Cut into 1" pieces. The amount will depend on if you use new potatoes or larger ones.

6-7 cloves of garlic or more, peeled and lightly smashed

Small bunch of rosemary

1/4 cup olive oil (more or less)

2 tablespoons balsamic vinegar

Kosher salt and black pepper to taste

Preheat oven to 425. Cut the rosemary into small sections. I don't usually take it off the stem or chop it because I prefer to discard it after it's done its duty. Put rosemary, olive oil and vinegar into a bowl and mix. Toss in cut vegetables until the are well coated then spread on a large rimmed baking sheet. Sprinkly generously with salt and pepper. Don't crowd the vegetables as this will prevent them from browning! Use a second sheet if you have to. Bake for about 30 minutes until tender. Keep an eye on it, especially if it's close to the burner or you use a lot of oil.

Bring some to my house...