2.	Toss veggies in a large bowl with olive oil, salt and pepper. Divide between two large baking sheets. Bake in top and bottom third of oven, for 45 min., rotating sheets and flipping vegetables halfway through.
3.	Drizzle with balsamic reduction before serving.
This entry was posted in For a crowd, Heritage tested, Holidays, Recipe, Sides, Vegetables and tagged balsamic, beets, carrots, celery root, Onion, parsnips, rutabaga, Sweet Potato on November 16, 2016 by Virginie Martocq.
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