Roasted Root Vegetables

Preheat the oven to 425°F. 2. Peel the vegetables and cut them into 1-inch pieces so they cook evenly. Cut the onion into wedges. 3. Toss everything with the olive oil, smashed garlic, rosemary, salt and pepper. Spread across two baking sheets so the vegetables aren't crowded. 4. Roast for 35 to 40 minutes, stirring halfway, until tender and browned. 5. Drizzle with balsamic vinegar before serving if you like.