Roasted Winter Vegetables

1/4 cup olive oil
1 Tbs cider vinegar
1 1/2 Tbs dried sage
2 tsp dried thyme
3 tsp salt
1/4 tsp ground black pepper
2 cups coarsely chopped onions
2 cups peeled and sliced carrots
2 cups peeled and cubed parsnips
2 cups peeled and cubed turnips
2 cups cubed potatoes (recommend Yukon gold, Butter, or red-skinned)
grated feta, Parmesan, or Cheddar cheese (optional)

1) Preheat oven to 450F.
2) Whisk together the oil, vinegar, sage, thyme, salt and pepper. Place the onions, carrots, parsnips, turnips and potatoes in a large bowl. Toss well with the seasoned oil mixture to coat the vegetables evenly. Spread in a single layer on an unoiled shallow 11 x 17 inch baking sheet or use two baking sheets.
3) Bake for about 1 hour, stirring every 20 minutes, until crispy, browned and tender. Serve topped with a little grated cheese, if you wish.

Review: I baked this for 45 minutes and managed to burn a third of it while some still wasn't cooked!! I'd probably try this again at 400F. This was a side dish to our Lightlife Stuffers (soy chicken breast stuffed with cheese and broccoli). We salvaged what we could and loved it. I'm really loving parsnips and turnips, but don't often find them in recipes.