Roasted Beets, Turnips, and Carrots

red beets, peeled and cut into wedges 3 turnips, peeled, if desired, and cut into wedges 3 carrots peeled, cut into 1-inch chunks 4 Tbsp butter, melted 2 Tbsp chopped fresh sage 1 tsp salt 1/4 tsp freshly ground pepper 1 Tbsp balsamic vinegar