Ingredients:

  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1 lb parsnips, peeled and cut into 2-inch chunks
  • 2 cups butternut squash, cubed into 1-inch pieces
  • 1 lb Brussels sprouts, halved
  • 1 red onion, cut into 8 wedges
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large mixing bowl, toss carrots, parsnips, butternut squash, Brussels sprouts, and red onion with olive oil, salt, and pepper until evenly coated.
  3. Spread the vegetables in a single layer on a parchment-lined baking sheet, ensuring at least one inch of space between pieces to prevent steaming.
  4. Roast for 40–45 minutes, tossing once halfway through, until vegetables are tender and edges are deeply browned.
  5. Remove from oven and immediately drizzle with balsamic vinegar, tossing gently to coat.
  6. Sprinkle with chopped fresh parsley before serving.