Roasted Vegetables with Balsamic Vinegar

(From Asparagus to Zucchini)

 

4 lb assorted root vegetables

2 T. balsamic vinegar

3 T. olive oil              

3 T. chopped fresh rosemary, marjoram,

5 garlic cloves, minced

Salt and freshly ground pepper, oregano, or sage, or a combination

 

Heat oven to 450F.  Scrub vegetables and trim off tops and root ends.  Cut into 2 pieces.  Toss with olive oil.  Spread on a baking sheet and roast 15 minutes.  Stir vegetables, lower heat to 375F, and continue roasting another 10 minutes. 

 

Add herbs and garlic, continue cooking until vegetables are soft when pierced with a sharp knife, 15-30 min.  Toss with vinegar and salt and pepper to taste.  Makes 6-8 servings.

 

For the garlic lovers, you could use a bulb of garlic cloves, left whole rather than the minced.