Herb Roasted Root Vegetables

Autumn is settling in quite well here in the Upper Midwest.  The weather is cooler and the trees are just barely beginning to turn. Not so coincidentally, the farmer's markets are ablaze with orange pumpkins, yellow and dark green winter squash, red apples...even the colors of the harvest reflect the changing of the season.  It's another reason I love living here so much (I write, as I pull my cardigan a little tighter and consider closing the window behind me, through which a particularly cool breeze is blowing, but decide not to because it's still too early and the air is so fresh and lovely.  And because I'm stubborn).

Root vegetables are being harvested and stored at this time of the year.  So, I'm going to share with you a favorite side dish that is easy enough to serve with weeknight dinners, and elegant enough to serve at Thanksgiving.  The balsamic vinegar is just enough to bring out the sweetness of the roots, while the herbs are subtle enough to compliment the vegetables without overpowering the flavor of the main characters of the dish.  If you love the flavor of any of those ingredients, go ahead and add a little more of whatever it is you like.  (Sometimes I will add more balsamic vinegar just because I love the flavor of it.  The balsamic vinegar is not so pronounced in this particular recipe so that the dish will be versatile enough to accent numerous main courses, from beef to poultry to fish, depending on the flavor of each.)

The key to having all the vegetables done at the same time is in the size of the cut.  The potatoes should be cut a little larger than the carrots, turnips and parsnips, which are more dense and would take longer to cook at the same size.  I use kosher salt to season many of my dishes, which is less intense than sea salt, so be sure to salt according to your tastes (you will need about 1/3 the amount of sea salt to kosher salt). Feel free to substitute rutabaga for the turnips and parsnips, or even just more carrots and potatoes if you have a preference, because they all work very well here; all together, excluding the onion and garlic, you should have about 3 1/2 lbs of vegetables to serve 6 people.

Herb Roasted Root Vegetables
serves 6

• 1 1/2 lbs small red or purple potatoes, scrubbed and halved (or quartered if they are bigger "small" potatoes)
• 1 lb turnips, peeled and cut into 3/4 inch chunks
• 1 medium parsnip, peeled and cut into 3/4 inch chunks
• 3 large carrots, scrubbed and cut into 3/4 inch chunks
• 1 medium red onion, cut into 8 wedges
• 3 cloves garlic, pressed
• 1 Tbs minced fresh rosemary
• 1 Tbs chopped fresh thyme
• 1 Tbs chopped fresh parsley
• 3 Tbs extra virgin olive oil
• 1 Tbs balsamic vinegar
• 1Tbs kosher salt (or more to taste)
• few grinds of fresh black pepper

Preheat oven to 425F.

Combine everything in a 13x9 baking dish.

 Bake uncovered about 50-60 minutes or until vegetables are fork tender, stirring once after 30 minutes.