Balsamic Roasted Vegetables

Ingredients

• 3 Tbsp olive oil
• 3 Tbsp balsamic vinegar
• 2 Tbsp brown sugar
• 2 Tbsp soy sauce
• 1/2 Tbsp Dijon mustard
• 1/2 tsp dried basil
• Freshly cracked black pepper
• 8 oz. mushrooms
• 1 red onion
• 1/2 lb. carrots
• 1/2 lb. parsnips
• 1 bunch radishes
• 1/4 bunch parsley, for garnish

Directions

1. Heat your oven to 400ºF. In a small bowl, stir together the olive oil, balsamic vinegar, brown sugar, soy sauce, Dijon mustard, dried basil, and pepper. Keep the marinade nearby while you prep the vegetables.
2. For the carrots and parsnips, scrub them well or peel them, then cut them into 1-inch pieces. Rinse the mushrooms and halve them. Peel the onion, then cut it into wedges about 1-inch wide. Wash the radishes, trim away the stems and roots, and halve each radish.
3. Arrange all of the prepared vegetables across a large baking sheet in a single layer, with nothing stacked on top of anything else. Pour the balsamic marinade over the vegetables, then toss until everything is coated.
4. Slide the baking sheet into the oven and roast for 20 minutes. Pull it out carefully, stir the vegetables well, and put the pan back in the oven for another 15-20 minutes, until the vegetables are tender and browned at the edges. If the marinade gets very dark on the baking sheet, don’t worry; that part stays behind on the pan.
5. As the vegetables roast, finely chop a handful of fresh parsley. Move the roasted vegetables to a bowl or serving platter, then scatter the parsley over them right before serving.