Roasted Root Vegetables
Ingredients
- 2 lb 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 tbsp olive oil
- 1 salt
- 1 head garlic, separated into cloves and peeled
- 1 fresh herbs, chopped (like rosemary)
- 1 balsamic vinegar
- 1 vinegar, (optional)
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