Roasted Root Vegetables with Rosemary
Roasting brings out the sweetness in root vegetables and makes a delicious Autumn side dish. This amount serves 8 generously; for fewer servings use half the amount of vegetables.

1 lb rutabagas
1 lb yams
1 lb carrots
1 lb parsnips
1 lb turnips
1 lb Yukon Gold potatoes, or red-skinned potatoes
8 cloves garlic, halved
3 cups apple juice
4 tablespoons balsamic vinegar
3 tablespoons olive oil
4 tablespoons fresh rosemary, or 2 teaspoons dried
salt and pepper to taste

Prepare vegetables: Scrub, peel if needed and cut into 1/2 to 1 inch cubes.

In a large saucepan, boil apple juice and balsamic vinegar for 30 minutes or until reduced to about 1 cup. Stir in olive oil and rosemary. Toss vegetables in the glaze and place in a single layer on two roasting pans. Season with salt and pepper. Roast in a 425 degree oven for 40 minutes or until tender and light brown.