Ingredients:
3-4 Carrots
3-4 Parsnips
1 Sweet potato
2 Sweet onions
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1/4 tsp Rosemary
1/4 tsp Thyme
You can use any combination of fall vegetables. Others that work well with this recipe include leeks, squash and beets.
Method:
Preheat the oven to 375 degrees.
Peel and cut vegetables into similar size pieces. Vegetables that take longer to cook (carrots and parsnips) can be a little smaller.
Meanwhile, mix the vinaigrette. Crush the rosemary with your fingers before adding.
Pour the seasoned vinaigrette over the cut vegetables and mix.
Spread on baking sheet or 9 x 13 baking dish.
Cook for 35-40 minutes. Check with a fork to assess for degree of doneness.
If you want them softer, then put back into the oven until they have reached your desired consistency.
Enjoy!
