Roasted Vegetable Medley

Ingredients

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

Equipment

• frying pan
• oven
• whisk
• aluminum foil

Directions

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.
3. Drizzle with vinegar mixture, tossing to coat.
4. Bake at 400 for 45 minutes or until vegetables are crisp-tender and lightly browned, stirring every 15 minutes.