Balsamic Roasted Vegetables

Balsamic Roasted Vegetables
Yields: About 6 cups
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons clover honey
  • 1½ teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • ½ teaspoon Dijon mustard
  • 1 medium acorn squash, halved, seeded, and cut crosswise into ¼-inch-thick slices
  • 2 medium parsnips, peeled, halved, and cut crosswise into sections
  • 2 medium carrots, peeled, halved, and cut crosswise into sections
  • 1 small red onion, peeled and cut into wedges
  • Garnish: chopped fresh thyme
  1. Preheat oven to 400°. Line 2 large rimmed baking sheets with parchment paper.
  2. In a large bowl, whisk together oil, vinegar, thyme, honey, salt, pepper, and mustard. Add vegetables to oil mixture, tossing until well combined. Spread vegetables evenly on prepared pans.
  3. Bake until vegetables are tender, about 25 minutes, stirring and rotating pans once halfway through baking.
  4. Transfer vegetables to a serving platter. Garnish with thyme, if desired.