|Rich, sweet vegetables are the star in this dish|
3 parsnips, peeled and cut into 1" pieces
1 acorn squash, peeled, seeds scooped out and flesh cut into 1" pieces
1/2 butternut squash, peeled, seeds scooped out and flesh cut into 1" pieces
1 sweet potato, peeled and cut into 1" pieces
1 large red onion, peeled and cut into 1" chunks
1-2tbs olive oil
3-4tbs balsamic vinegar
1tsp dried thyme
1-2tsp sea salt
1tbs minced garlic
1. Line 2 baking sheets with nonstick foil. Preheat oven to 425F.
2. In a small bowl, whisk together oil, vinegar, thyme, salt, garlic and honey.
3. Place cut up veggies in a very large bowl. Pour the balsamic mix over the veggies and toss evenly. Spread on the baking sheets so the veggies are in a single layer.
4. Bake in the oven 20 minutes, then stir the veggies and rotate the pans. Cook another 20 minutes or until veggies are soft and browned. Serve hot.