Balsamic Roasted Root Vegetables

Makes 10 Servings


3 medium red beets, scrubbed and trimmed and cut into 1 ½ inch chunks
4 large carrots cleaned and cut into large chunks
2 large turnips cleaned and cut into large chunks
2 medium sweet potatoes peeled and cut into chunks
Handful of fresh oregano
Handful of fresh thyme
1/8 C sweet balsamic like fig or cranberry
1/8 C light, high quality olive oil
Salt and pepper
Dash of good poultry seasoning
½ t of dried fennel
1 t dried onion flakes
4 large cloves of garlic sliced thickly


  • the veggies with everything except the herbs and spread out onto a large sheet pan. Nest the thyme andoregano on top of the veggies and roast in a 400 degree oven for 35-40 minutes or until soft and caramelized.

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