Roasted Vegetable Medley

Recipe from

Southern Living


4 garlic cloves, minced
3 tablespoons white balsamic vinegar
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup olive oil
1 pound brussels sprouts, quartered
2 cups baby carrots
2 parsnips, cut into 1/2-inch slices
1/2 head cauliflower, cut into florets


Combine first 5 ingredients; whisk in olive oil in a slow, steady stream.

Place brussels sprouts and next 3 ingredients in a lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan. Drizzle with vinegar mixture, tossing to coat.

Bake at 400° for 45 minutes or until vegetables are crisp-tender and lightly browned, stirring every 15 minutes.