2 Irish potatoes, cleaned, peeled and coarsely chopped
1 large red onion, peeled and quartered
5 parsnips, cleaned, peeled and coarsely chopped
3 carrots, cleaned, peeled and coarsely chopped
3 turnips, cleaned, peeled, and coarsely chopped
3 beets, cleaned, peeled, and coarsely chopped
3 sprigs fresh rosemary
1/4 cup sunflower oil
no-salt herb seasoning
1/4 cup balsamic vinegar.
Combine all the vegetables, the rosemary, and seasoning in a large bowl and toss. Drizzle with the sunflower oil, mix and transfer to a foil-lined baking sheet. Roast in 350 degree oven for 45-50 minutes or until vegetables are tender. Sprinkle with balsamic vinegar and serve.