Green Salad With Roasted Vegetables

• 2 parsnips
• 1 carrot
• 1 onion
• 2 tablespoons olive oil
• 6 baby peppers left whole, or 1 bell pepper sliced in thick wedges
• salt and pepper to taste
• a handful of green or black olives
• 1 teaspoon balsamic vinegar
• 2 cups baby spinach, Romaine, or other dark lettuce, cleaned and chopped coarse

1. Preheat the oven to 425*. Peel the parsnips, carrot, and onion. Cut them in even slices, about 1/8 inch thick.
2. Pour the olive oil onto a large aluminum baking sheet. Add the sliced vegetables plus the peppers. Sprinkle with salt and pepper and mix well.
3. Roast in the oven for about 15 minutes, stirring a few times to be sure the vegetables brown evenly. When they look ready, turn off the oven and let them rest in the oven for a few minutes to be sure they are fully roasted. (Sample one if you like, just to be sure.)
4. Add the olives to the vegetables and then toss it with vinegar. (At this point, the salad can sit for a few hours at room temperature.)
5. Right before serving, add the greens and toss once again.

parsnips, carrot, onion, olive oil, baby peppers, salt, black olives, balsamic vinegar, baby spinach

Taken from food52.com/recipes/9431-green-salad-with-roasted-vegetables (may not work)