Roasted Root Vegetables

4 slender carrots, peeled and trimmed, cut diagonally into 1-inch thick slices
10 baby turnips, peeled, halved
10 baby brussel sprouts (do not cut them)
4 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 medium onions, trimmed, peeled and halved, cut each1/2 into quarters
1 large beet, peeled and cut into thick wedges 1 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head of garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Sea Salt
Freshly ground black pepper
Extra-virgin olive oil
2 T of balsamic vinegar

Preheat the oven to 400 degrees F.
Put all cut vegetables, garlic and the herbs in a large baking dish. Season with sea salt and black pepper, balsamic, drizzle generously with olive oil, and toss them with your hands to coat them evenly. 

Place the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve as a side dish with a protein and green vegetables.
Makes about 8 servings

This information is for educational purposes only, and is not intended to treat or diagnose any health condition.