Roasted Root Vegetables

Total Time:
1 hr 35 min
Prep:
50 min
Cook:
45 min

Level:
Easy

CATEGORIES
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.

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