Don't worry if you don't have every one of these vegetables. High-heat roasting works magic on most vegetables.

Ingredients

• 2 potatoes
• 2 sweet potatoes
• 2 turnips
• 2 parsnips
• 4 carrots
• 2 stalks celery

• 2 red onions
• 3 tbsp. olive oil
• Salt
• 1/4 cup fresh rosemary
• 2 tbsp. balsamic vinegar

Instructions

1. Peel the potatoes and turnips, scrape the parsnips and carrots, and cut all the vegetables into 2-inch chunks. (Cut the onions into quarters or sixths.) Put all the vegetables in a large roasting pan and rub all over with olive oil. Sprinkle with salt and half the rosemary.

2. An hour before dinner, put the pan into a 450 degree oven and roast, tossing the vegetables now and then, for 30 to 40 minutes, until the potatoes are tender and browned. Take out of the oven, pour on the vinegar and toss rapidly to glaze. Sprinkle with the remaining 2 tablespoons rosemary needles. Makes 8 servings.

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Find more about:

• Carrots |
• Celery |
• Christmas |
• Green & Vegetable Side Dishes |
• Parsnips |
• Potatoes |
• Red Onion |
• Sweet Potatoes |
• Thanksgiving |
• Turnips |
• Winter

Related Categories:

• Side Dishes |
• Side Dishes |
• Side Dishes |
• Vegetable Side Dishes