Marinated Root Vegetables

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2 lbs. parsnips
2 lbs. carrots
2 large red onions
6 T balsamic vinegar
2 T brown sugar
4 t fresh rosemary (less if using dried)
olive oil
salt & pepper

Slice parsnips and carrots into 2″ sticks and cut onions into wedges.
Mix together vinegar, sugar and rosemary and pour over vegetables.
Marinate 1 hour
Discard marinade.
Mix vegetables with olive oil.
Salt & pepper to taste.
Roast @ 500 for 1/2-1 hour until done.

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