Confetti Roasted Root Veggies - cooking recipe

Ingredients

1 turnip
1 rutabaga
1 carrot
1 beet
1 parsnip
1/8 cup balsamic vinegar
1/8 cup olive oil
1 dash salt
1 dash pepper

Preparation

Peel and take tops off each vegetable.
Dice each veggie into very small cubes, about 1/4 inch or smaller.
Tumble into stoneware baker or small casserole dish; add balsamic vinegar and olive oil and stir to coat all pieces well.
Sprinkle with salt and pepper.
Roast uncovered 45 minutes to 1 hour, or until vegetables are just fork-tender.
Serve right from baker -- no garnish needed.