Lizzie this is for you:
*I left out the parsnips and added a little sage, rosemary, and garlic.. used sun dried tomato polenta and topped it off with the BEST feta ever made. I could eat this every day forever and ever.
For root vegetables in winter:
2 parsnips, peeled and quartered lengthways
2 sweet potatoes, peeled, sliced 1½cm chunks
2 large carrots, peeled and quartered lengthways
2 beets, peeled and quartered
2 red onions, peeled and quartered
5 tablespoons balsamic vinegar
8 tablespoons olive oil
salt and freshly ground black pepper
Preheat oven temperature to 400F.
Put all root vegetables into a dish, season well, add reasonable amount of thyme, mix together balsamic vinegar and oil, marinade vegetables for 3/4-1 hour before cooking. place vegetables in dish, make marinade with spices, garlic, vinegar and oil and pour over the top. Marinaded vegetables are best left out of the refrigerator to bring out flavours while preparing polenta. Put root vegetables into a wide baking tray so that the vegetables are not touching, put into a hot oven and bake for 20-30 minutes until just cooked.