Balsamic Roasted Root Vegetables

Preheat oven to 400ºF.

Peel parsnips and carrots. Slice both into chunks 3″ in length. Then stand on end and slice all pieces lengthwise, into halves and then into quarters. Large pieces of carrots and parsnips might have to be sliced into 1/6th pieces. Set aside in large bowl.

Slice red cabbage and remove woody core. Slice on the bias so that the cabbage is sliced lengthwise and long ribbons appear when cut. Place into large bowl and discard core of cabbage.

Pour over balsamic glaze, olive oil, garlic, salt, pepper, parsley, and cayenne pepper. Toss to throughly coat all vegetables.

Pour vegetables on baking sheet lined with silicone baking liner. Bake in oven and toss every 10 minutes to ensure vegetables remain coated with balsamic glaze. Add more if you notice vegetables are drying out slightly. Toss and roast until carrots and parsnips are fork tender, about 30 minutes.

Serve alongside chicken, steak or pork tenderloin. Devour.

Note: If you can’t find balsamic glaze in the store, simply reduce 1 cup of balsamic vinegar over medium heat over the stove, stirring frequently until it becomes syrupy.