3 T. Balsamic Vinegar
1 T. Brown Sugar
2 tsp. chopped fresh Rosemary
2 lb. (2″ thick) slices Peeled Parsnip
1 lg. Red Onion, peeled and quartered
Cooking Spray
1 T. Olive Oil
1/2 tsp. Salt
1/4 tsp. Pepper

Combine first 5 ingredients in a large ziploc bag; seal and marinate in refrigerator 1 hour, turning twice. Remove parsnip and onion from bag, discarding marinade. Preheat oven to 500 degrees. Place parsnips and onion in shallow roasting pan coated with cooking spray. Drizzle with oil and toss to coat. Sprinkle with salt and pepper. Bake for 30 minutes or until parsnip is tender, stirring often.

Yield: 4 servings
Serving Size: 1 cup

Calories: 235
Fat: 4.2g
Fiber: 11.9g