¼teaspoonfreshly ground black pepper, more or less to taste
Instructions
Preheat oven to 425°F. Combine balsamic vinegar, olive oil, thyme, salt, and pepper in a large bowl. Add prepared vegetables, and stir well with spoon (or your hands!) until vegetables are coated.
Spread vegetables onto a rimmed baking sheet in single layer. Roast in preheated oven until carrots and parsnips are tender, 30 to 40 minutes, stirring every 15 minutes or so. Serve immediately.
Notes
Try to make the cut-up vegetables evenly sized so they roast evenly. For example, when slicing the carrots and parsnips, cut the “skinny ends” a little larger so they don’t burn.
When choosing which vegetables to roast together, make sure they are compatible in terms of how long they take to get tender. Firm root vegetables such as parsnips, carrots, potatoes, beets, onions, or sweet potatoes take longer; softer vegetables like broccoli, cauliflower, Brussels sprouts, bell peppers, etc. take less time and can be added to the pan midway so they don't get overdone.
Roasted vegetables will keep at least 4 to 5 days in the fridge or in the freezer for six months. Be sure to label them.