Balsamic-Glazed Root Vegetables

 

1

lb parsnips, peeled, cut into 2-inch pieces (3 cups)

1

lb carrots, cut into 2-inch pieces (3 cups)

1/2

large red onion, thinly sliced, slices cut in half (2 cups)

3

tablespoons olive oil

1/2

teaspoon salt

1/4

teaspoon freshly ground pepper

2/3

cup balsamic vinegar

3

tablespoons honey

1

teaspoon Dijon mustard

• 1 Heat oven to 425°F. In large bowl, toss parsnips, carrots, onion, oil, salt and pepper. Arrange vegetables in single layer in ungreased 17x12-inch half-sheet pan.
• 2 Bake uncovered 35 to 40 minutes, stirring once, until tender and lightly browned.
• 3 In 1-quart saucepan, heat vinegar, honey and mustard to boiling; cook 6 to 8 minutes, stirring occasionally, until glaze is reduced to 1/3 cup. Remove from heat; drizzle glaze over vegetables.