Roasted Root Vegetables With Thyme - cooking recipe

Ingredients

1 rutabaga, peeled and chopped
2 medium potatoes, chopped
2 medium sweet potatoes, peeled and chopped
1 medium red onion, chopped
1/2 teaspoon dried thyme
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and pepper

Preparation

Preheat oven to 425\u00b0F.
Chop vegetables into 1-inch pieces and toss with thyme and enough olive oil to coat in baking pan.
Roast for 50 minutes to an hour, turning occasionally, till tender and brown in spots.
Whisk together olive oil and vinegar and drizzle over vegetables. Season to taste with salt and pepper.