Roasted Root Vegetables with Garlic Olive Oil and Balsamic Vinegar

1 lb. of parsnips, halved lengthwise if thick, cut into 1 1/2-inch pieces
1 lb. sweet potatoes, peeled, scrubbed and quartered
1 lb red potatoes, scrubbed and quartered
1 lb. red onion, peeled and quartered lengthwise
1 lb. carrots, halved lengthwise, cut into 1 1/2-inch pieces
1/3 c. C&C Garlic Olive Oil
Coarse sea salt (Peruvian Pink) and freshly ground pepper
Dash of C&C Hawaiian Red Alaea Sea Salt for garnish
C&C Balsamic Vinegar (any)

Preheat oven to 450 degrees, with racks in upper and lower thirds. In a large mixing bowl, coat vegetables thoroughly with garlic olive oil. Divide vegetables evenly between two rimmed baking sheets, and season with coarse sea salt and pepper. Spread in single layers.

Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing vegetables and rotating sheets from top to bottom halfway through. Drizzle on your favorite balsamic vinegar. Sprinkle with Hawaiian Red Alaea Sea Salt for garnish and added flavor. Serve hot or at room temperature.