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Prep Time: 50 Minutes Cook Time: 45 Minutes |
Ready In: 95 Minutes Servings: 1 |
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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 |
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:
1. 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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