# What You Need:
→ Root Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 medium parsnips, peeled and cut into 1-inch pieces
03 - 1 medium sweet potato, peeled and cubed
04 - 1 small red onion, cut into wedges
05 - 2 medium golden beets, peeled and cubed
→ Olive Oil & Seasonings
06 - 3 tbsp olive oil
07 - 1 tsp sea salt
08 - ½ tsp freshly ground black pepper
09 - ½ tsp dried thyme
10 - ½ tsp dried rosemary
→ Balsamic Glaze
11 - ⅓ cup balsamic vinegar
12 - 1 tbsp honey or maple syrup
→ Garnish
13 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss all root vegetables with olive oil, sea salt, black pepper, thyme, and rosemary until evenly coated.
03 - Spread the coated vegetables in a single layer on the prepared baking sheet.
04 - Roast for 30 to 35 minutes, stirring halfway through, until vegetables are tender and golden brown.
05 - Meanwhile, combine balsamic vinegar and honey or maple syrup in a small saucepan. Simmer over medium heat until reduced by half and syrupy, about 5 to 7 minutes. Remove from heat.
06 - Transfer roasted vegetables to a serving platter. Drizzle with the balsamic glaze and garnish with chopped fresh parsley. Serve warm.
