Make the most of the wonderful winter root vegetables when they are at their best!
Adjust the oven rack to the middle position. Preheat oven to 220°C.
Cut the onions into wedges and break the 'leaves' apart. Scrub the turnips (no need to peel) and cut each into 6 wedges. Scrub the unpeeled potatoes and cut into 8 wedges. Scrub the carrots and cut on the diagonal into 2 cm lengths. Scrub the sweet potatoes and slice into 1 cm thick half rings. Peel the beetroot, leaving a bit of root, and cut each into 6 wedges. Toss all the vegetables (except the beetroot) together in a flat ovenproof dish or pan. Season with Green Onion Seasoning and toss with ¾ of the bottle of Balsamic Vinaigrette.
Shake the pan to level the vegetables.
Place the beetroot in a separate small dish, season and coat with the remaining vinaigrette.
Roast the vegetables open for 45 minutes. Toss with fresh herbs before serving.
I really find that it reduces baking time if one steams the vegetables on the stove or in the microsteamer (keep beetroot separate) for 5-10 minutes until just tender. Toss the hot vegetables with the Seasoning and Balsamic Vinaigrette and proceed as above. Bake for 30 minutes.