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.