Roasted Root Vegetables With Pearl Onions

• 10 ounces white pearl onions, peeled
• 3 parsnips
• 3 carrots
• 1 large sweet potato
• 1 turnip
• 1 cup dark brown sugar
• 5 tablespoons balsamic vinegar
• 3 tablespoons Dijon mustard
• 1/4 cup butter, diced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup water

1. Cook onions in a large pot of boiling, salted water for 2 minutes.
2. drain.
3. peel root vegetables, and chop into large pieces. leave base end intact for rustic presentation. place in glass baking dish
4. preheat oven to 325 degrees.
5. combine sugar, vinegar and mustard in bowl for glaze.
6. transfer onions to glass baking dish, with root vegetables. add glaze, butter, 1 tsp salt, 1/4 tsp pepper, and 1/2 cup water. toss to coat. cover with foil. roast for 25 mins or till soft, for crisper vegetables remove foil at end of cooking. check seasonings and serve. serves 4.

white pearl onions, parsnips, carrots, sweet potato, brown sugar, balsamic vinegar, mustard, butter, salt, ground black pepper, water

Taken from www.food.com/recipe/roasted-root-vegetables-with-pearl-onions-290917 (may not work)