Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 1/2 butternut squash, skin on, cut into 1 inch wedges; 4 small carrots, scrubbed and dried; 4 small parsnips, scrubbed and dried; 1 turnip, cut in half and then into 3/4 inch slices; 2 red onions, quartered through the root; 1 large garlic clove, minced; 3 tablespoons olive oil; 1 tablespoon thyme and rosemary, chopped; 2 tablespoons balsamic vinegar; 2 tablespoons brown sugar; Salt and freshly ground black pepper

11 ingredients

5 steps

Ingredients

1/2 butternut squash, skin on, cut into 1 inch wedges
4 small carrots, scrubbed and dried
4 small parsnips, scrubbed and dried
1 turnip, cut in half and then into 3/4 inch slices
2 red onions, quartered through the root
1 large garlic clove, minced
3 tablespoons olive oil
1 tablespoon thyme and rosemary, chopped
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper

Directions

1

In a large bowl, combine all vegetables.
2

In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar.
3

Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours.
4

Arrange vegetables on a baking sheet, sprinkle with salt and pepper.
5

Roast in a pre heated 500 degree F oven for 35 to 40 minutes or until cooked through.