Roasted Root Vegetables

1 small rutabaga, peeled
2 large carrots, peeled
2 russet potatoes
2 red skin potatoes
1 large onion
10 cloves garlic, peeled
10 shallots, peeled
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. fresh rosemary, chopped
Salt and pepper to taste

Cut rutabaga, carrots, potatoes and sweet potatoes into 1/2" cubes. Cut onion into 8 wedges.
Combine all vegetables, oil, vinegar and rosemary in a large greased roasting pan.
Cover with foil and roast at 425 degrees F for 20 minutes. Using a wide spatula, turn vegetables around.
Remove foil and continue roasting for another 20 to 25 minutes until tender.
Season with salt and pepper.

Makes 8 servings