Roasted Root Vegetables

Ingredients

• sweet potato

  peeled and cut into 1" pieces
  1 large
• carrots

  washed (leave skins on), cut into 1" pieces
  2 cups
• rutabaga

  peeled and cut into 1" pieces
  1 unit
• turnips

  (leave skins on), cut into 1" pieces
  2 small
• parsnips

  peeled and cut into 1" pieces
  2 unit
• snipped fresh thyme or rosemary
  2 teaspoons
• olive oil
  1 tablespoon
• Salt and pepper

  to taste
  1 unit
• balsamic or red wine vinegar
  1 tablespoon