Root Vegetables with Balsamic Glaze

Ingredients

• 2 medium carrots, peeled and cut into 1/2 inch slices
• 1 large parsnip, peeled and cut into 1/2 inch slices
• 1 large sweet potato, peeled and cut into 1/2 inch cubes
• 1 large turnip, peeled and cut into 1/2 inch cubes
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup balsamic vinegar
• 2 tablespoons honey

Directions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine carrots, parsnip, sweet potato and turnip. Drizzle with olive oil and season with salt and pepper. Toss to combine.
3. Spread vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 20 minutes, stirring once halfway through.
4. Meanwhile, in a small saucepan, combine balsamic vinegar and honey. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
5. Remove vegetables from oven and transfer to a serving dish. Drizzle with balsamic glaze and stir to combine.
6. Serve warm.

Interesting Facts

• Root vegetables contain a variety of vitamins and minerals, including Vitamin A, Vitamin C, iron and calcium.
• Balsamic vinegar is made from grape juice, and is aged in wooden barrels for several years.
• Honey is a natural sweetener that has been used for centuries to sweeten food and drinks.