Serves:
Ingredients:
6 carrots - peeled and cut into large chunks
1 large sweet onion - peeled and cut into large chunks
1 large container diced butternut squash 2 pounds Brussels Sprouts
Olive oil for coating the vegetables
Sea salt and freshly ground black pepper to taste
For Balsamic Syrup:
2 cups balsamic vinegar
Directions:
Preheat the oven to 400 degrees. Toss the parsnips, carrots, onion and butternut squash with the olive oil and salt and pepper in a big bowl. Place them
onto a baking sheet in a single layer and roast for 20 minutes or until tender.
Toss the Brussels Sprouts with olive oil and spread out on another baking sheet. Roast the Brussels Sprouts for about 12 – 15 minutes. Combine the
vegetables and toss gently.
Drizzle the roasted vegetables with balsamic syrup to taste and toss gently. Place in a serving bowl and serve immediately.
Put the vinegar in a small, heavy saucepan. Cook over high heat for 12to 14 minutes, or until it becomes syrupy and bubbles begin to form. Be careful not to reduce it too much as it will become burnt and stringy.
Remove from heat and cool. Pour into an airtight container.
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