Rosemary Balsamic Roasted Root Vegetables

One of my favorite things to enjoy during the cooler months is root vegetables!  They are good for you, and really delicious!  I think they taste the best when roasted, because it brings out all of their sweet flavor.  They make the perfect side dish, and would even be great for Thanksgiving dinner!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4-6 | Prep Time: 5 minutes | Cook Time: 1 hour | Ready in: 1 hour

Ingredients

• 2 cups organic rutabaga peeled and cut into 1 inch cubes
• 2 cups organic carrots, sliced into 1/2 inch slices
• 2 cups organic yam, cut into 1 inch cubes
• 2 cups organic parsnip, cut into 1 inch cubes (or 1/2 inch slices if they are thinner)
• 1 Tbsp organic olive oil
• 2 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/2 tsp sea salt, or to taste
• 1/4 tsp black pepper (or to taste)
• 1 Tbsp maple syrup
• 1 Tbsp Balsamic vinegar

Instructions

1. Preheat the oven to 400F degrees, and oil a sheet pan.
2. Toss the veggies with the olive oil, rosemary, garlic, sea salt, and pepper in a large bowl, and spread out on the sheet pan.
3. Place the veggies in the oven and roast for about 1 hour until they are tender when pierced with a knife and browned at the edges. Remove from the oven.
4. Mix together the maple syrup and balsamic vinegar.  Drizzle over the roasted vegetables, pour them into a bowl and serve!