- Nonstick vegetable oil spray
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh marjoram
- 1 teaspoon chopped fresh rosemary
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 12 unpeeled baby beets (each about 1 inch in diameter), trimmed
- 1 pound turnips (about 4), peeled, each cut into 6 wedges
- 1 3/4 pounds rutabagas (about 4), peeled, each cut into 10 wedges
- 2 pounds carrots, peeled, halved lengthwise, cut into 2-inch lengths (about 4 1/2 cups)
- 2 1/2 pounds parsnips, peeled, halved lengthwise, cut into 2-inch lengths (about 5 cups)
- 8 ounces cipolline onions or boiling onions, peeled
- 1/3 cup canned low-salt chicken broth
- 2 tablespoons balsamic vinegar
- Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Mix thyme and next 3 ingredients in large bowl. Transfer half of herb mixture to small bowl; set aside. Add oil to herb mixture in large bowl. Transfer 1 1/2 tablespoons herb-oil mixture to medium bowl; add beets and toss to coat. Add remaining vegetables to herb-oil mixture in large bowl; toss to coat. Transfer vegetables and beets to prepared baking sheet, placing beets in 1 corner to avoid coloring other vegetables. Sprinkle vegetables with salt and pepper. Roast until brown and tender, stirring once, about 40 minutes.
- Mix broth and balsamic vinegar into reserved herb mixture in small bowl. Pour over roasted vegetables. Roast until liquid evaporates and vegetables are slightly glazed, about 5 minutes. Serve hot or at room temperature.
- Available at specialty foods stores and some supermarkets.