Roasted Root Vegetables

Roasted Root Vegetables
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon sea salt
  • 2 medium red onions, each cut into 8 wedges
  • 1 teaspoon brown sugar
  • 2 tablespoons olive oil
  • 3 ½ cups coarsely chopped carrot (about 1 1/2 pounds)
  • + 3 more ingredients
    • 1 ¾ cups coarsely chopped peeled turnips (about 1/2 pound)
    • 3 cups coarsely chopped parsnip (about 1 pound)
    • ¼ teaspoon freshly ground black pepper

Preheat oven to 450°. Combine first 7 ingredients in a shallow roasting pan; toss well. Bake at 450° for 1 hour, stirring after 30 minutes. Add parsley, vinegar, and pepper, tossing to coat.

View full recipe at My Recipes

Comments

Variations on Roasted Root Vegetables

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