Roasted Root Vegetables (adapted from Cooking Light June 2002) Yield: 6 servings
3 large carrots, chopped
2 coarsely chopped parsnips
1 large sweet potato, chopped
1 coarsely chopped peeled turnips (about 1/2 pound)
2 tablespoons olive oil
1 teaspoon honey
2 medium red onions, each cut into 8 wedges
2 tablespoons chopped fresh parsley
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
Preheat oven to 450°.
Line a cookie sheet with parchment paper or aluminum foil.
In a large bowl, combine all vegetables with honey and olive oil. Toss well.
Spread out chopped vegetables on pan.
Bake at 450° for 1 hour, stirring after 30 minutes.
Add parsley, vinegar, and pepper, tossing to coat.
Eat and enjoy.
Linked to See Ya in the Gumbo