An herb-packed marinade infuses fresh flavor into late fall staples like parsnips and squash.
4-6 carrots, scrubbed, peeled and cut into 1-inch chunks
2-4 parsnips, scrubbed, peeled and cut into 1-inch chunks
½ winter squash of your choice, peeled, seeded and cut into 1-inch wedges
1 yellow onion, peeled and quartered
1 large garlic clove, minced
2 tablespoons minced fresh herbs, such as thyme and parsley
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Sea salt and fresh ground pepper
1. Combine all the vegetables in a large bowl. In a smaller separate bowl, combine garlic, oil, herbs, balsamic vinegar, and brown sugar. Mix the marinade with the vegetables, tossing to coat, then cover in plastic wrap and let sit for 2 hours.
2. Preheat oven to 500°. Arrange vegetables on a baking sheet and season generously with salt and pepper. Roast 35-40 minutes until vegetables are tender and cooked through.