Winter Roasted Vegetables With Balsamic Dressing

• 6 brussel sprouts halved
• 4 parsnips halved, then sliced
• 1 beet cut into eighths, then halved
• 1/2 onion medium, quartered
• 2 tablespoons balsamic vinegar
• 1 tablespoon dijon mustard
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground ginger
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt additional
• 3 tablespoons fresh parsley chopped, optional garnish

1. In a large bowl, whisk together the balsamic vinegar and the mustard.
2. Add all spices and whisk.
3. This can be prepared up to two days in advance and refrigerated.)
4. Chop vegetables as indicated in ingredient section.
5. Combine the dressing and the vegetables.
6. Preheat oven to 400 degrees.
7. Line a baking sheet or dish with parchment paper.
8. Bake for 40-50 minutes, stirring every 10 minutes.
9. Taste test the vegetables for doneness during the last 15 minutes of baking. They should be tender but not mushy.
10. Garnish with chopped parsley.

brussel sprouts, onion, balsamic vinegar, mustard, garlic, ground ginger, thyme, rosemary, salt, black pepper, salt, parsley

Taken from www.yummly.com/recipe/Winter-Roasted-Vegetables-With-Balsamic-Dressing-1677501 (may not work)