Roasted Root Vegetables Balsamic Glaze

INGREDIENTS

  • 2 pounds turnips, peeled and cut into thick strips
  • 2 pounds parsnips, peeled and cut into thick strips
  • 2 pounds sweet potatoes, peeled and cut into thick strips
  • 1 cup olive oil
  • 1/4 cup thyme
  • Salt and pepper
  • 1 1/2 cups balsamic vinegar

GET COOKIN'

  1. Preheat the oven to 350º F
  2. Separately toss the root vegetables with the olive oil and thyme, season with salt and pepper.
  3. Bake on baking sheets in single layers for about 30-35 minutes, depending on the vegetable. Pierce with a paring knife to check for doneness.
  4. In a small pan, simmer the balsamic vinegar until it reduces to a glaze.
  5. Once the root vegetables are cooked, toss together and drizzle with glaze.