Rockin' Roasted Root Vegetables

makes about 4 servings

1 sweet potato and or squash 
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish
2 small beets or 1 medium beet
4 garlic cloves, crushed and roughly chopped
2-3 tbsp olive oil (more if needed)
1 tbsp balsamic vinegar
1 tsp each fresh rosemary and thyme (1/2 tsp each if dried)
sea salt and pepper to taste


  • Preheat oven to 375 degrees F. 
  • Wash, peel and chop all vegetables into large bite-sized pieces. 
  • Place in a large roasting pan. 
  • Drizzle with olive oil & vinegar and add salt, pepper and herbs; mix well to coat each vegetable lightly. 
  • Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.

Note: Any combination of root vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.