"The Roots" Balsamic Roasted Root Vegetables

Pearl Onions

medium sweet potatoes, peeled and diced in 2 inch chunks

parsnips, peeled and diced in 2 inch chunks

olive oil (or butter, melted)

balsamic vinegar

balsamic glaze

big pinch of kosher salt & fresh ground pepper

chopped pecans

crumbled feta

parsley, minced

balsamic glaze, for drizzling