Ingredients
6 sweet potatoes, unpeeled, cut into 1 inch chunks
2 beets, sliced 1/4 inch thick
6 carrots, peeled and cut into 1 inch chunks
2 large yellow onions, quartered
1 head garlic, cloves separated and peeled
3 tbsp. olive oil
juice of one lemon
3 tbsp. balsamic vinegar
1-3 tbsp. dried or fresh rosemary
2 tsp. salt
1 tsp. freshly ground pepper
1 cup chicken or vegetable broth
shredded cheddar cheese, if desired
Preparation
Preheat oven to 400. Combine all ingredients in a large bowl and stir until vegetables are evenly coated. Put in a well greased baking dish just large enough to accommodate. Roast for 1 hour and 20 minutes, basting every 20 minutes. Spread cheese over vegetables and broil until cheese is melted and slightly browned. Serve warm.
