Roasted Fall Vegetables 5 medium beets, peeled and cut into 1 inch pieces 5 medium parsnips, peeled and cut into 1 inch pieces 5 medium potatoes, peeled and cut into 1 inch pieces 10 medium carrots, peeled and cut into 1 inch pieces 5 apples, cored and chopped 1 cup pearl onions, peeled 1/4 cup olive oil 1/2 teaspoon dried rosemary 1/2 cups chopped fresh parsley salt and ground black pepper to taste 3-4 tbsp balsamic vinegar Several spoonfuls of brown sugar, to taste Directions 1. Preheat oven to 400 degrees F (220 degrees C) 2. Place the vegetables into a large mixing bowl and toss with the oil, basil, salt, and pepper. Pour vegetable mixture into a rimmed baking dish 3. Drizzle on balsamic vinegar 4. Roast vegetables in preheated oven, turning every 20-30 minutes, until tender and golden brown, about 60 minutes. Sprinkle with parsley before serving