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Roasted Winter Vegetables with Butter

From The Clean Food Network LLC

<p>This was a huge hit and I took advantage of the root veggies. Yum. Whenever I&#8217;m not sure what to do with a veggie, I roast it.</p>
Source: Williams-Sonoma Vegetarian Food Made Fast (Entered by Wendy Payne)
Serves: Serves 4

2 red or golden beets
1 turnip
1 small butternut or delicate squash
1 small fennel bulb
1 parsnip
8 baby carrots
4 cloves garlic
4 T unsalted butter
3 T fresh sage
S&P to taste
1 T White balsamic vinegar

Step by Step Instructions
  1. Preheat the oven to 400 F. Place the beets, turnip, squash, fennel, parsnip, carrots, and garlic on a baking sheet. Pour the butter over the vegetables. Sprinkle with the sage, 1 tsp. salt and 1/4 tsp pepper. Toss until the vegetables are coated, then spread in an even layer. Roast, stirring occasionally, about 30 min. Continue to roast, without stirring. Using a large spatula, transfer the vegetables to a serving bowl. Reserve the pan juices.
  2. Pour any remaining pan juices into a small bowl and whisk in the vinegar. Drizzle over the vegetables, toss and serve.