1½ cups peeled and chopped parsnips
1½ cups peeled and chopped carrots
½ cup chopped red onion
1 cup chopped turnips
1 lb. Brussels sprouts trimmed and cut in half
1 cup fresh cranberries
3 Tablespoons olive oil
1½ Tablespoons fresh rosemary finely chopped
1 teaspoon sea salt divided
1 Tablespoon molasses
2 teaspoons warm water
½ teaspoon thyme
½ Tablespoon balsamic vinegar
¼ teaspoon black pepper
Preheat oven to 400 degrees.
Toss the Brussels sprouts with 1 Tablespoon of olive oil, ½ teaspoon sea salt, ½ Tablespoon of Rosemary and ¼ teaspoon of black pepper.
Spread them evenly on a baking sheet and cook for 20 minutes, tossing them over half way through.
Next, toss together the remaining vegetables with 2 Tablespoons of olive oil, ½ teaspoon sea salt, thyme and balsamic vinegar and lay evenly on 2 baking sheets.
Cook vegetables for 20 minutes, flip (the best you can) and cook for another 10 minutes.
Add in cranberries to veggies and cook for an additional 8 minutes then remove from oven.
Whisk together the warm water and molasses then combine all the veggies and toss with the molasses mixture.