2 medium sweet potatoes, peeled and cut into 1'' cubes
2 large carrots, cut crosswise into 3/4'' slices
2 medium parsnips, cut into 1'' slices
1 medium onion, quartered and cut through to the root into 1'' slices
1 turnip, cut into 1'' cubes
2 small zucchini, cut into 1'' half moons
3 garlic cloves, coarsely chopped
3 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme, chopped
1-1/2 tsp salt
2 Tbsp fresh parsley, minced
2 Tbsp Parmigiano-Reggiano, freshly grated
Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
Combine the sweet potatoes, carrots, parsnips, onion, turnip, zucchini, and garlic in a large bowl. Drizzle with the olive oil and vinegar. Add the rosemary, thyme, and salt. Toss well to combine.
Spread the vegetables onto the prepared baking sheet in a single layer. Roast the vegetables for 50 minutes, or until the vegetables are browned and crisp-tender. Give the pan a good shake once or twice while baking so the vegetables cook evenly. Transfer to a serving platter. Sprinkle the vegetables with the parsley and Parmesan before serving hot or at room temperature.
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