Balsamic Roasted Root Vegetables

Ingredients:

• 2 large carrots, peeled and sliced into sticks
• 2 parsnips, peeled and sliced into sticks
• 1 sweet potato, peeled and cubed
• 1 golden beet, peeled and cubed
• 1 red onion, cut into wedges
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Neapolitan Herb Dark Balsamic Vinegar
• 2 tsp fresh rosemary leaves, chopped (plus extra sprigs for garnish)
• 1 tsp garlic powder
• Salt and freshly cracked black pepper to taste

Instructions:

• Preheat your oven to 400ºF (200ºC). Line a large baking sheet with parchment paper or a silicone mat.
• Place the carrots, parsnips, sweet potato, golden beet, and red onion in a large bowl.
• Drizzle the EVOO and balsamic vinegar over the vegetables. Add the chopped rosemary, garlic powder, salt, and pepper. Toss until all the vegetables are evenly coated.
• Arrange the vegetables in a single layer on the prepared baking sheet. Add a few sprigs of rosemary on top for extra flavor.
• Roast in the preheated oven for 30–40 minutes, tossing halfway through, until the vegetables are tender and caramelized.
• Transfer to a serving platter and enjoy warm. Optionally drizzle with a bit more balsamic vinegar for added richness.