Roasted balsamic veggies with golden butternut squash, tender carrots, earthy parsnips with caramelized edges.

Scale

1 cup baby carrots (or chopped regular carrots)

1 cup butternut squash, peeled & chopped into chunks

1 cup parsnips or turnips, peeled & chopped

2 sprigs fresh rosemary

6 whole garlic cloves, peeled

2 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

1 tsp sea salt and black pepper (adjust to taste)

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1. Preheat oven to 400°F (200°C).

2. Toss butternut squash, carrots, parsnips, and garlic with balsamic vinegar, olive oil, salt, and pepper.

3. Spread evenly on a parchment-lined baking tray. Nestle rosemary sprigs among the veggies.

4. Roast for 35-40 minutes, flipping halfway, until vegetables are tender and caramelized.

5. Serve warm, optionally with an extra drizzle of balsamic or fresh herbs.