Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 3 1/2 cups coarsely chopped carrot (about 1 1/2 pounds); 3 cups coarsely chopped parsnip (about 1 pound); 1 3/4 cups coarsely chopped peeled turnips (about 1/2 pound); 2 tablespoons olive oil; 1 teaspoon brown sugar; 1/2 teaspoon sea salt; 2 medium red onions, each cut into 8 wedges; 2 tablespoons chopped fresh parsley; 1 tablespoon balsamic vinegar; 1/4 teaspoon freshly ground black pepper

10 ingredients

2 steps

Ingredients

3 1/2 cups coarsely chopped carrot (about 1 1/2 pounds)
3 cups coarsely chopped parsnip (about 1 pound)
1 3/4 cups coarsely chopped peeled turnips (about 1/2 pound)
2 tablespoons olive oil
1 teaspoon brown sugar
1/2 teaspoon sea salt
2 medium red onions, each cut into 8 wedges
2 tablespoons chopped fresh parsley
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper

Directions

1

Preheat oven to 450°.
2

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.