• Cooking Time: 40
• Servings: 6
• 3 large carrots, peeled and cut diagonally into 3/4-inch thick slices
• 2 medium red potatoes (with skins on), scrubbed and quartered
• 2 small onions (purple or white), each cut into 8 wedges
• Seasoning:
• 2 Tbs. Olive oil
• 1 Tbs. Balsamic vinegar
• 2 tsp. Parslied garlic salt
• 1 tsp. Rosemary leaves, crushed
• 1/4 tsp. ground black pepper

1. In 13x9x2-inch baking pan, combine seasonings ingredients, add vegetables, tossing to coat. Roast at 400° F for 40 minutes or until vegetables are tender, stirring occasionally.
2. Makes 4-6 servings
3. Hint: Other root vegetables, such as parsnips, turnips, or rutabagas, may be substituted for potatoes or carrots, if desired. Cut into smaller-size pieces.

I love to cook this in the fall, I could eat them with nothing else. It is one of the first things I make when the weather turns cooler. The balsamic vinegar gives it such a dimension of flavor. ~Jan~