Oven-Roasted Root Vegetables with Balsamic Glaze

Ingredients

• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 medium sweet potato, peeled and cubed
• 1 small red onion, cut into wedges
• 2 medium golden beets, peeled and cubed
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/3 cup balsamic vinegar
• 1 tablespoon honey or maple syrup
• 2 tablespoons fresh parsley, chopped