We all know that we are supposed to eat our vegetables every day, but do you know how many servings we actually need? Dietary recommendations are frequently given in "servings." For instance, the 2006 US Dietary Guidelines call for 5-13 servings of vegetables and fruit per day. At least three of those servings need to be vegetables, and if you're not getting that, you are not living at your optimum.

Since vegetables can be bland and boring, I am going to show you a way to change that so that root vegetables will be a tasteful and welcome guest at any dinner table.

All of the root vegetables in this recipe can be grown in your garden:

Balsamic Roasted Vegetables : Prep: 15 minutes Bake: 30 minutes
•  2 tablespoons extra-virgin olive oil
•  1 tablespoon balsamic vinegar
•  1 tablespoon chopped fresh rosemary
•  2 large parsnips, peeled, quartered, and cut into ¼-inch-thick slices
•  3 small beets, peeled, cut into ¼-inch-thick slices
•  1 turnip, peeled , quartered and cut into ¼-inch-thick slices
•  1 small rutabaga, peeled, quartered, and cut into ¼ -inch-thick slices
•  6 medium brussels sprouts, cut in half
•  1 medium sweet potato, cut in ¼-inch-thick slices, then quartered
•  1 medium sweet onion, cut in ¼-inch-thick slices, then quartered
•  1 shallot clove, cut into small diced pieces

Sprinkle with Lawry's Seasoned Pepper, then lightly salt to taste.

Preheat oven to 450F. Whisk together first 3 ingredients in a bowl. Add parsnips and the rest of the vegetables; toss until vegetables are well-coated. Add Lawry's Seasoned Pepper and salt, toss again. Place in a single layer on a rimmed baking sheet, and bake at 450F for 15 minutes. Stir vegetables, and bake 15 more minutes, or until slightly crisp and golden, but tender.

You won't believe how fabulous these are; you will only wish that you made more. And you can take any of the extra dry ingredients and save in an airtight container in the refrigerator for up to a week before cooking. So get that garden ready, because I know you will now be planting root vegetables in your garden this year.

You can do it! - Randy