Roasted Vegetables on Arugula and Basil - Delicious Living

Ingredients

• 1/2 pound parsnips, scraped and cubed
• 2 large beets (gold or red), rinsed well, patted dry, and cubed
• 2 medium turnips, cubed
• 1 small rutabaga, peeled and cubed
• 1 small sweet potato, cubed
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon minced fresh rosemary leaves
• 6 cloves garlic, crushed
• 1 teaspoon freshly ground black pepper
• 2 small zucchini, cubed
• 4-6 cups baby arugula leaves, washed
• 1/2 cup fresh basil leaves, coarsely chopped
• 2 tablespoons balsamic vinegar