Roasted Rosemary Root Veggies

Another dish to welcome in the cool, fall weather and experiment with some new veggies you've never thought to try!  I added one new veggie to my pile of other roots to roast this week.  Turnips were the round, potato-looking veggie that were added to my cart.  Each week, I have vowed to add a new leafy green or veggie to my cart; then I attempt to work it in to one of the recipes/meals I am making that week and test it out!
Below is an estimated recipe for this fall blend of veggies-You can add more or less of spices, veggies, vinegar, etc...you can't mess this up! Make sure to broil at the end as this adds a great caramelized glaze to the top.  Enjoy:-)

Roasted Rosemary Root Veggies



2 turnips, cut in french-fry slices

1/2 sweet onion, sliced

1 yellow potato, sliced in rounds

1 sweet potato, sliced in round coins

2 celery sticks, chopped in 1/2" bite pieces

1 large portabello mushroom, chopped in 1" pieces

3 large carrots, (or 1 c baby) chopped

1 large beet, sliced

3 cloves garlic, minced

2-3 T rosemary sprigs

1/2 tsp pepper

1/2 tsp sea salt

1/4 cup olive oil

1/8 cup good balsamic vinegar

Preheat oven to 400 degrees.  Spray baking dish with pan spray.  Mix all veggies, spices, and oil in a large bowl until completely coated.  Pour in baking dish and drizzle vinegar evenly over the top of veggies.  Bake for ~ 40-50 minutes until veggies are just softened and tender. (not mushy!) Next, turn oven to broil, and broil for ~5-7 minutes until veggies have a nice glazed look.  Remove and enjoy!