Roasted Root Vegetables

Preheat the oven to 425°F (220°C).

Peel and cut the sweet potato into 1-inch pieces, removing the skin completely. Wash the carrots and cut them into 1-inch pieces, leaving the skins on. Peel the rutabaga and cut into 1-inch pieces. Wash the turnips and cut into 1-inch pieces, leaving the skins on. Peel the parsnips and cut into 1-inch pieces.

Transfer all the prepared vegetables to a large bowl. Add the olive oil, fresh thyme (or rosemary), salt, and pepper, then toss until all pieces are evenly coated.

Spread the vegetables in a single layer on a large roasting pan or baking sheet, leaving some space between pieces for even roasting.

Roast in the preheated oven for 35 minutes, stirring halfway through (around 17-18 minutes), until the vegetables are tender and the edges are caramelized and golden brown.

Remove the roasting pan from the oven and drizzle the balsamic or red wine vinegar over the hot vegetables, tossing gently to coat.

Taste and adjust seasoning with additional salt and pepper as needed before serving.