Balsamic Roasted Root Vegetables With Rosemary - cooking recipe

Ingredients

1 tablespoon olive oil, to 9x13 roasting pan
2 russet potatoes, unpeeled, scrubbed, cut into 1 pieces
1 bunch carrot, greens removed, carrots scrubbed and cut into 1 pieces
1 bunch beet, greens removed, beets scrubbed and cut into 1 pieces
1 onion, peeled and cut into 1 pieces
3 tablespoons fresh rosemary, chopped
1 1/2 tablespoons balsamic vinegar
3 tablespoons olive oil
5 garlic cloves, peeled

Preparation

Position 1 rack in bottom third of oven and 1 rack in the center of oven and preheat oven to 400.
Oil 9x13 roasting pan with 1 tbsp olive oil.
Combine all vegetables and rosemary in a large mixing bowl.
Add olive oil and balsamic vinegar and toss to coat.
Season with salt and pepper.
Fill the roasting pan with the vegetables and cover with a sheet of aluminum foil and place on the bottom oven rack.
Roast for 30 minutes stiffing occasionally.
Remove the foil and move the pan to the middle rack.
Continue to roast until all vegetables are tender and browned in spots, stirring and turning vegetables occasionally, (~ 30 more minutes).
Let stand on baking sheets at room temperature.
Transfer roasted vegetables to large bowl and then serve.
Cook's note: These vegetables can be prepared 4 hours ahead and used to dress up a green salad or can be enjoyed on their own.