Balsamic Roasted Root Vegetables
10 oz Pearl Onions
2 medium sweet potatoes, peeled and diced in 2 inch chunks
3 parsnips, peeled and diced in 2 inch chunks
1/4 cup olive oil (or butter, melted)
1/4 cup balsamic vinegar
1 tablespoon balsamic glaze
big pinch of kosher salt & fresh ground pepper
balsamic glaze, for drizzling
Preheat oven to 400°F. Grease a baking pan, set aside.
To quickly peel Pearl Onions: Bring a small pot of water to boil. Drop in pearl onions and let boil for 3 minutes. Transfer onions to cool water immediately. Using a sharp knife, cut off root end of onion and squeeze the other side. Onion will pop out.
Place onions, sweet potatoes and parsnips in a large bowl. In a small bowl, whisk together olive oil, balsamic vinegar, balsamic glaze, salt and pepper. Pour balsamic mixture over veggies and toss to coat.
Transfer veggies to prepared baking pan and spread in an even layer. Roast veggies, stirring every 15 minutes, until tender. About 30 minutes.
Top veggies with pecans, feta, parsley and a drizzle of balsamic glaze. Serve immediately.