Roasted Carrots & Turnips with Herbs

Many thanks to @Maurine Stettler and the cute fall mini...

Roasted Carrots and Turnips with Herbs
6-8 small carrots, peeled and cut
2 large turnips, peeled, sliced, then cut
1 to 2 tbsp olive oil, enough to coat vegetables
2 tsp. plus 1 tsp. balsamic vinegar
1 tsp. very finely chopped fresh rosemary
1 tsp. very finely chopped fresh sage

Preheat oven to 350 F. Put vegetables into
ziploc bag, pour in olive oil and 2 tsp.
balsamic vinegar, then add herbs. Seal the
bag and squeeze to move the vegetables
around until they are well-coated with oil.
Spray a roasting pan with olive oil, pour veggies
out onto pan and spread around so they're in a
single layer. Roast 35-45 minutes, until vegetables
are softened and starting to brown. Put into
serving bowl and toss with remaining 1 tsp.
balsamic vinegar, and season with salt and
pepper if desired.