Roasted Root Vegetables

YUMMY! Go winter vegetables! This is so easy and you can switch what vegetables you use. I used Yukon Gold potatoes, fresh beets, carrots and onions, (but can't wait to try parsnips and sweet potatoes).

3 1/2 cups coarsely chopped carrots (about 1 1/2 lbs)
3 cups chopped parsnips
1 3/4 cups peeled turnips
2 medium red onions, peeled and chopped into wedges
2 T olive oil
1 tsp brown sugar
1/2 tsp sea salt
2 T chopped fresh parsley
1 T balsamic vinegar
1/4 tsp freshly ground black pepper

Preheat oven to 450 degrees. Combine vegetables, olive oil, sugar, and salt in a shallow roasting pan and toss well. Bake for 1 hour, stirring after 30 minutes. When veggies are tender, remove and add parsley, vinegar, and pepper, tossing to coat.
I just had to include this picture so you can see my cute pan from Mom.