Ingredients:
1 bunch parsnips, or carrots, scrubbed, tops cut off
1 large red onion, peeled, halved, and sliced
about 6 cloves garlic, peeled
2-4 tablespoons Balsamic vinegar
2-3 tablespoon olive oil
2 tablespoons pickling spices
Sea salt and Freshly ground black pepper to taste
Directions:
1. Preheat oven to 425 degrees.
2. Mix the parsnips and onions in a large baking dish with the olive oil and balsamic vinegar. You can add more or less to your liking. Make sure they are well coated. Mix in the pickling spices and garlic cloves, tossing to distribute the spices evenly. Season with salt and pepper, and lay them out flat in the baking dish.
3. Roast uncovered if you like them tender-crisp. Cover them with aluminum foil if you want them to be very tender. Bake them for about 30-45 minutes, stirring occasionally while they are cooking. Test with a knife for tenderness.
4. Remove from the pan and serve them on a platter scattered with the roasted garlic cloves that can be squished open onto the parsnips for a little kick, if desired.
Serves 4