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

Real Simple November 2001

Ingredients Nutrition


  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

5 5

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

5 5

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.