Roasted Root Vegetables
Ingredients
- 2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
- 1 medium onion, peeled and cut into 1/3 inch wedges
- 1 tablespoon olive oil
- salt
- 1 head garlic, separated into cloves and peeled
- chopped fresh herb, like rosemary
- balsamic vinegar
- vinegar (optional)
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