Roasted Beets, Carrots and Turnips with Balsamic Vinegar

• Vegan
• Gluten free

• Produce

  • 1 lb Beets
  • 1/2 lb Carrots
  • 1 lb Turnips

• Condiments

  • 3 tbsp Balsamic vinegar
  • 1 Balsamic vinegar

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

Found on foodchannel.com

Description

Ingredients

• 1 pound beets, peeled, halved or quartered
• 1/2 pound carrots, peeled, cut in half
• 1 pound turnips, peeled, halved or quartered
• 3 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Balsamic vinegar for drizzling, optional

Directions

• Preheat oven to 400°F. Place beets, carrots, and turnips in a bowl. Whisk together olive oil, balsamic vinegar, sugar, salt and pepper. Toss with vegetables. Spread in a single layer on a roasting pan. Roast for 1 hour or until browned or caramelized. Remove from oven and drizzle with balsamic vinegar.