Roasted Vegetable Medley

Ingredients

• 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

Preparation

1. Combine first 5 ingredients; whisk in olive oil in a slow, steady stream.
2. 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.
3. Bake at 400° for 45 minutes or until vegetables are crisp-tender and lightly browned, stirring every 15 minutes.