This is an easy recipe for cooking root vegetables and it’s a great side dish. I love it because it combines so many vegetables and it adds color to the meal. The less common veggies give this dish great flavor. Celeriac tastes like celery, rutabaga is slightly sweet, and parsnips are deliciously sweet. I recently made a simpler version of it, using only potatoes, beets, and carrots. I didn’t even use the balsamic vinegar and it was delicious. So my advice is to play around with the combinations and make it the way you like it!
2 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
Pepper (from a pepper grinder)
Scrub or peel the beets, potatoes, carrots, rutabaga, and parsnips. Chop into bite size pieces. Peel the celeriac thoroughly and chop into bite size pieces. Scatter the chopped vegetables onto a large baking sheet and cover with olive oil and balsamic vinegar. Sprinkle salt and ground pepper over all. Cover with aluminum foil and bake in oven at 350°F for 45 minutes. Goes well with any hearty fall or winter meals.