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

Preparation

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.