Balsamic Roasted Root Vegetables
Serves 8

¾ pound potatoes, chopped
¾ pound carrots, chopped
¾ pound parsnips, chopped
¾ pound beets, chopped
6 garlic cloves, sliced
1 large red onion, julienned
¼ cup olive oil
1 cup balsamic vinegar
½ Tbsp. thyme
½ Tbsp. sage
1 Tbsp. sea salt
½ Tbsp. black pepper
¼ bunch fresh parsley, chopped

Cut all vegetables. Whisk olive oil, balsamic vinegar, thyme, sage, sea salt, and black pepper together. In one bowl combine potatoes, carrots, parsnips, and beets. In another bowl combine the onions and garlic. Divide oil mixture into each of them. Toss and put the onion mixture on a baking sheet and the root vegetables in roasting pan. Roast in the oven at 425 degrees, turning a few times, until they are tender and browned. When they are done, combine both pans into a serving bowl and mix in fresh parsley.