nonstick vegetable oil spray |
1 tablespoon chopped fresh thyme |
1 tablespoon chopped fresh marjoram |
1 teaspoon chopped fresh rosemary |
2 garlic cloves, minced |
1/4 cup extra-virgin olive oil |
12 unpeeled baby beets (each about 1 inch in diameter), trimmed |
1 pound turnips (about 4), peeled, each cut into 6 wedges |
1 3/4 pounds rutabagas (about 4), peeled, each cut into 10 wedges |
2 pounds carrots, peeled, halved lengthwise, cut into 2-inch lengths (about 4 1/2 cups) |
2 1/2 pounds parsnips, peeled, halved lengthwise, cut into 2-inch lengths (about 5 cups) |
8 ounces cipoline onions* or boiling onions, peeled |
1/3 cup canned low-salt chicken broth |
2 tablespoons balsamic vinegar |
*available at specialty foods stores and some supermarkets. |