Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Real Simple November 2001

Ingredients Nutrition

Directions

  1. Heat oven to 450°F
  2. Place the vegetables in two small roasting pans.
  3. In a medium bowl, whisk together the brown sugar, oil, and vinegar.
  4. Pour over the vegetables and toss to coat well. Cook until tender, about 1 hour, stirring halfway.
  5. Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting.
  6. Season to taste with salt and freshly ground pepper.
Most Helpful

Made for Thanksgiving 2010. Easy and delicious and very beautiful presentation.

yogiclarebear November 25, 2010

Great recipe! I didn't have any parsnips, so I substituted a chopped onion, and it added great flavor to the mix of vegetables. I cut the recipe down quite a bit to 2 beets, 1 onion, 2 carrots and about 5 mushrooms. I wasn't sure who this would translate into weight, so I cut the sauce down to 1/4, and it seemed to be plenty. My version made 3 servings and was great leftover too.

Karen67 June 08, 2007