Balsamic Roasted Root Vegetables

Directions

1. 1
   Preheat oven to 400 degrees.Peel parsnips and carrots. Slice both into chunks 3" in length. Then stand on end and slice all pieces lengthwise, into halves and then into quarters. Large pieces of carrots and parsnips might have to be sliced into 1/6th. Set aside in large bowl.Slice red cabbage and remove woody core. Slice on the bias so that the cabbage is sliced lengthwise and long ribbons appear when cut.
2. 2
   Place into large bowl and discard core of cabbage.
3. 3
   Pour over balsamic glaze, olive oil, garlic, salt, pepper, parsley, and cayenne pepper. Toss to throughly coat all vegetables.
4. 4
   Pour vegetables on baking sheet lined with silicone baking liner.
5. 5
   Bake in oven and toss every ten minutes to ensure vegetables remain coated with balsamic glaze.
6. 6
   Add more if you notice vegetables are drying out slightly. Toss and roast until carrots and parsnips are fork tender.
7. 7
   Serve alongside chicken, steak or pork tenderloin.Devour.