Roasted Root Vegetables

Ingredients

• 1/2 butternut squash, skin on, cut into 1 inch wedges
• 4 small carrots, scrubbed and dried
• 4 small parsnips, scrubbed and dried
• 1 turnip, cut in half and then into 3/4 inch slices
• 2 red onions, quartered through the root

Marinade:

• 1 large garlic clove, minced
• 3 tablespoons olive oil
• 1 tablespoon thyme and rosemary, chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• Salt and freshly ground black pepper

Directions

In a large bowl, combine all vegetables. In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar. Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours. Arrange vegetables on a baking sheet, sprinkle with salt and pepper. Roast in a pre heated 500 degree F oven for 35 to 40 minutes or until cooked through.