Ingredients:
1 lb. parsnips, peeled and chopped into 2-inch pieces
1 lb. carrots, peeled and chopped into 2-inch pieces
1 lb. yams, peeled and chopped into 2-inch pieces
1/2 red onion, thinly sliced
3 tbsp Buona Cucina Rosemary Fused Oil
1/3 cup Buona Cucina Lavender Dark Balsamic Vinegar
salt and pepper to taste
Directions:
Heat oven to 425 F. In a large bowl, toss the veggies with olive oil and a pinch of salt and pepper. Spread them evenly on a baking sheet. Bake for 35-40 minutes, uncovered, stirring once halfway through. The veggies should be tender and lightly browned. Remove from oven and drizzle without Lavender Balsamic Vinegar, and an extra pinch of salt if desired.
Recipe from New Canaa