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
- 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
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