2 pounds parsnips, trimmed, peeled and cut into sticks 2 inches long and 1/2 inch wide
2 medium yellow onions, halved and sliced
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup light brown sugar
1/2 teaspoon salt, or more to taste
1/2 teaspoon ground black pepper, or more to taste
Makes 8 servings.
Place a rack in the lower third of the oven. Heat the oven to 450 degrees. Line a baking sheet with foil.
In a large bowl, combine the parsnips, onions, olive oil, vinegar and brown sugar. Transfer the mixture to the prepared baking sheet and season with salt and pepper. Cover the baking sheet with foil.
Roast the parsnips for 20 to 25 minutes, or until tender. Uncover the baking sheet and continue roasting until the parsnips are well-browned and glazed, 5 to 10 minutes longer, stirring once.