Roasted Root Vegetables

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon brown sugar 
• 1.5 pounds carrots coarsely chopped
• 2 tablespoons parsley fresh chopped
• 2 tablespoons olive oil 
• 1 pound parsnips coarsely chopped
• 2 medium onions red cut into 8 wedges
• 0.5 teaspoon sea salt 
• 0.5 pound turnips peeled coarsely chopped

Equipment

• oven
• roasting pan

Directions

1. Preheat oven to 45
2. Combine first 7 ingredients in a shallow roasting pan; toss well.
3. Bake at 450 for 1 hour, stirring after 30 minutes.
4. Add parsley, vinegar, and pepper, tossing to coat.