Roasted Vegetables With Thyme and Balsamic Vinegar

Ingredients

• 1 parsnip
• 1 carrot
• 1 leek
• 1 white onion
• 6 garlic cloves, whole
• 2 tablespoons olive oil
• 2 tablespoons thyme
• 2 tablespoons balsamic vinegar (or to taste)

Directions

1. 1

   Cut parsnip, leek, and carrot into short strips. Cut onion coarsely. Leave garlic cloves whole or cut in half. Do not peel the garlic.

2. 2

   Evenly coat the vegetables in the oil and thyme. Spread evenly in a pan and roast for 60 - 90 minutes at 400 degrees. Stir occasionally to avoid sticking to the bottom. Vegetables are done when parsnips and carrots are tender and the edges of the leeks are burnt.

3. 3

   Finally, drizzle balsamic vinegar to taste over vegetables, stir, and serve.