Roasted Root Vegetables and Radishes

Look at all this color! I chopped these root vegetables into somewhat the same size and followed this recipe, from Kalyn's Kitchen, to roast these.

Ingredients:
2 large turnips (Adrienne's note: I just used all of the vegetables you see above)

1 tsbp olive oil

1 tbsp balsamic vinegar

additional 1 tsp balsamic vinegar for finishing
salt and pepper to taste

Directions:

Preheat oven to 450 degrees F. Peel turnip with knife and cut into pieces about 1-inch square. Whisk together 1 tbsp olive oil and 1 tbsp balsamic vinegar and toss with turnips, then spread in even layer in roasting pan. Roast turnips 25-30 minutes, or until slightly browned and softened.

Remove turnips from oven and place into serving bowl. Toss with additional 1 tsp of balsamic vinegar, season to taste with salt and freshly ground black pepper, and serve immediately.