INGREDIENTS
1
small red potatoes, cut into quarters, small
1
Parsley, fresh
1 lb
Parsnips
1
bag Ready-to-eat baby-cut carrots
1 lb
Sweet potatoes
2
White onions, medium wedges
2 tbsp
Balsamic vinegar
1 tbsp
Honey
1/2 tsp
Pepper
1 tsp
Salt
3 tbsp
Vegetable or olive oil