Balsamic Glazed Turnips & Beets

There's just something about roasting vegetables that makes my mouth water. It's by far my favorite way to cook them. Though I love a pickled turnip or beet any day of the week, I love doing a big batch of roasted root veggies.

This recipe from Veganist is a crowd pleasing, but simple side dish with ingredients you most likely have in your pantry and leftovers are great tossed into salad. Give it a whirl and I promise, your brood will say woot for root...veggies!

Roasted Beets & Turnips with Balsamic Glaze

modified from Veganista

3-5 red beets, peeled and sliced into discs
3 or 4 turnips, sliced into discs
2 turnips, cut into chunks
3-4 cloves garlic, coarsely chopped
1 tablespoon rosemary
3 tablespoons balsamic vinegar
1/4 cup melted coconut oil
salt & pepper to taste

Place beets, turnips, onion, & garlic on a lightly oiled platter. Toss with coconut oil, balsamic, rosemary, & salt & pepper. Roast at 400 degrees for about 1 hour or until edges are crispy.