Roasted Winter Vegetables with Balsamic Vinegar and Thyme
| 2 | large beets, peeled | 1 | lb turnips, peeled |
| 1 | lb potatoes, peeled | 1 | lb leeks |
| 3/4 | lb carrots, peeled | 3/8 | lb rutabegas, peeled |
| 5 | tablespoons olive oil | 2-1/2 | tablespoons balsamic vinegar |
| 1-1/2 | tablespoons chopped fresh thyme | | |
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Cut vegetables into 1/2-inch thick wedges & place into bowl. Add oil, thyme & half the vinegar; toss to coat. Sprinkle with salt & pepper. Preheat oven to 400 degrees. Place vegetables on baking sheet. Roast until tender, stir often, 1 hour. Drizzle remaining vinegar over vegetables.
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