Ingredients:

• 1 large sweet potato, peeled and cut into 1" pieces
  
• 2 cups carrots, washed (leave skins on), cut into 1" pieces
  
• 1 rutabaga, peeled and cut into 1" pieces
  
• 2 small turnips, (leave skins on), cut into 1" pieces
  
• 2 parsnips, peeled and cut into 1" pieces
  
• 2 teaspoons snipped fresh thyme or rosemary
  
• 1 tablespoon olive oil
  
• Salt and pepper, to taste (Nutrition Facts calculated without added salt)
  
• 1 tablespoon balsamic or red wine vinegar

Directions:

1. Preheat oven to 450º.
   
2. In a large bowl, combine all chopped vegetables. Add thyme or rosemary, oil, salt and pepper and mix thoroughly.
   
3. Pour vegetables in a large baking pan then bake, uncovered, for about 1 hour or until vegetables are tender, turning once.
   
4. Toss vegetables with balsamic or red wine vinegar then serve.