Roasted Root Vegetables

• 1/2 butternut squash, skin on, cut into 1 inch wedges
• 4 small carrots, scrubbed and dried
• 4 small parsnips, scrubbed and dried
• 1 turnip, cut in half and then into 3/4 inch slices
• 2 red onions, quartered through the root
• 1 large garlic clove, minced
• 3 tablespoons olive oil
• 1 tablespoon thyme and rosemary, chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• Salt and freshly ground black pepper

1. In a large bowl, combine all vegetables.
2. In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar.
3. Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours.
4. Arrange vegetables on a baking sheet, sprinkle with salt and pepper.
5. Roast in a pre heated 500 degree F oven for 35 to 40 minutes or until cooked through.

butternut, carrots, parsnips, then, red onions, garlic, olive oil, thyme, balsamic vinegar, brown sugar, salt

Taken from www.foodnetwork.com/recipes/roasted-root-vegetables-recipe2.html (may not work)