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500 g potatoes, about 3 medium sweet or white potatoes
6 carrots
6 parsnips, or 1 large turnip
1 pepper or butternut squash
1 large red or Spanish onion
2 to 3 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp dried rosemary, crumbled
1/2 tsp sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
Peel sweet potatoes. Peel white potatoes, only if you wish. Cut into wedges. Peel carrots, parsnips, squash and onion. Seed squash and cut vegetables into 1-1/2-inch (3.5-cm) chunks.
In a large bowl, stir vinegar with remaining ingredients. (If you love balsamic vinegar, use 3 tablespoons.) Add vegetables and toss until coated.
Spread out, in a single layer, in a large roasting pan or on 2 large baking sheets. Bake in centre of a preheated 450F (230C) oven, stirring often, until potatoes are golden and tender, about 30 to 45 minutes.