This couldn’t be simpler or more delicious. It’s great served warm or room temperature and you can roast right alongside a chicken. Feel free to vary the root vegetables to your liking but don’t leave out the rutabaga as it is surprisingly delicious!

Adapted from the Hay Day Country Market Cookbook by Kim Rizk. Serves 4 to 6.

Ingredients:

• 1 orange fleshed sweet potato, peeled and cut into 1-inch cubes
• 8 ounces new potatoes, scrubbed and cut into 1-inch cubes
• ½ rutabega (about 1 pound), peeled and cut into 1-inch cubes
• 6 ounces shiitake mushrooms, stems discarded, caps wiped and cut in half
• 4 large shallots (the size of walnuts), peeled and cut into quarters
• 3 Tbsp walnut oil
• 2 Tbsp balsamic vinegar
• 1 ½ tsp kosher salt

Directions:

Preheat oven to 400. In a large bowl, toss all the vegetables with the oil, 1 tablespoon of the vinegar and the salt. Scatter in a single layer on a large baking sheet or roasting pan and roast, stirring and tossing once or twice, until all the vegetables are nicely caramelized and tender, 30 to 35 minutes. Remove the pan from the oven, and using a large spatula, scrape the roasted vegetables into a large serving bowl along with all the bits clinging to the pan. Sprinkle with the remaining 1tablespoon vinegar, and serve warm or at room temperature.