Ingredients:
- 2 tablespoons balsamic vinegar
- 1 beet, cut into eighths, then halved
- 1/2 teaspoon black pepper
- 6 brussel sprouts, halved
- 1 tablespoon dijon mustard
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 3 tablespoons fresh parsley, chopped (optional garnish)
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 1/2 medium onion, quartered
- 4 parsnips, halved, then sliced
- Vegetables
- 1/2 teaspoon additional salt
- 1 tsp. salt
- Balsamic Dressing
Course: side dish