Balsamic Roasted Root Vegetables

Despite the fact that here in Canada we've already had our turkey and eaten it too, I'm still in the American Thanksgiving spirit. In light of the upcoming holiday I've been checing out yummy veggie recipes to accompany the traditional dinner. For some of you the basics are turkey, stuffing, mashed potatoes and gravy. For others it is tofu, brussel sprouts, and cranberries. No matter where you get your gobble, your dinner guests will be sure to enjoy these Balsamic Roasted Root Vegetables. Happy almost Thanksgiving to all of you Americans, and happy eating to the rest of the Globe!

Xoxo, Liesse

Balsamic Roasted Root Vegetables
via healthyagingfood.com

• 3 parsnips, peeled and cut into 2- to 3-inch lengths, each cut in half lengthwise
• 2 rutabagas, peeled and cut in half crosswise, each half cut into 6 to 8 wedges
• 2 turnips, peeled and each cut into 6 to 8 wedges
• 4 carrots, peeled and cut into 2- to 3-inch lengths, each cut in half lengthwise
• 2 onions, peeled and each cut into 8 wedges
• 3 beets, peeled and each cut into 6 wedges
• 1 red pepper, stemmed, seeded and cut into chunks
• 1/3 cup Olive Oil
• 1/4 cup Balsamic Vinegar
• salt and pepper to taste  

1. Preheat oven to 450ºF.
2. Place cut vegetables in large shallow roasting pan or casserole.
3. In small bowl, whisk oil and vinegar. Pour over vegetables and toss to coat evenly.
4. Season to taste with salt and pepper.
5. Roast 15 minutes then stir vegetables.
6. Roast 15 minutes longer and stir again.
7. Roast another 10 minutes.
8. Check for seasoning. Serve hot.