Roasted Parsnips

Ingredients

• 3 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon brown sugar 
• 2 teaspoons rosemary fresh chopped
• 1 tablespoon olive oil 
• 2 pounds parsnips 2-inch-thick peeled ()
• 1 large onion red peeled quartered
• 0.5 teaspoon salt 

Equipment

• oven
• roasting pan
• ziploc bags

Directions

1. Combine the first 5 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning twice.
2. Remove parsnip and onion from bag, discarding marinade.
3. Preheat oven to 50
4. Place parsnip and onion in a shallow roasting pan coated with cooking spray.
5. Drizzle with oil, and toss to coat.
6. Sprinkle with salt and pepper.
7. Bake at 500 for 30 minutes or until the parsnip is tender, stirring often.