Balsamic Roasted Root Vegetables
INGREDIENTS
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3 parsnips, peeled and cut into 2- to 3-inch lengths, each cut in half lengthwise
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2 rutabagas, peeled and cut in half crosswise, each half cut into 6 to 8 wedges
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2 turnips, peeled and each cut into 6 to 8 wedges
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4 carrots, peeled and cut into 2- to 3-inch lengths, each cut in half lengthwise
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2 onions, peeled and each cut into 8 wedges
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3 beets, peeled and each cut into 6 wedges
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1 red pepper, stemmed, seeded and cut into chunks
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⅓ cup STAR Originale Olive Oil
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¼ cup STAR Balsamic Vinegar
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salt and pepper
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