Ingredients

The following ingredients have 4 Servings
  • 1 lb parsnips, peeled, cut into 2-inch pieces (3 cups)
  • 1 lb carrots, cut into 2-inch pieces (3 cups)
  • 1/2 large red onion, thinly sliced, slices cut in half (2 cups)
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2/3 cup balsamic vinegar
  • 3 tablespoons honey
  • 1 teaspoon Dijon mustard

Instruction

  • Heat oven to 425°F. In large bowl, toss parsnips, carrots, onion, oil, salt and pepper. Arrange vegetables in single layer in ungreased 17x12-inch half-sheet pan.
  • Bake uncovered 35 to 40 minutes, stirring once, until tender and lightly browned.
  • In 1-quart saucepan, heat vinegar, honey and mustard to boiling; cook 6 to 8 minutes, stirring occasionally, until glaze is reduced to 1/3 cup. Remove from heat; drizzle glaze over vegetables.