Thanksgiving Recipes: Roasted Root Veggies

By: Amie Valpone, HHP, AADP Culinary Nutritionist and author of The Healthy Apple,

4 large onions
5 large parsnips
5 large carrots
2 large zucchini
1 medium butternut squash
2 Pinky Lady apples
1 Tbsp. olive oil
2 Tbsp. balsamic vinegar
tsp. star anise
tsp. cinnamon
1 tsp. dried rosemary, crushed
Dash of sea salt and freshly ground pepper

Preheat oven to 425 degrees.
Chop onions, parsnips, carrots, zucchini, butternut squash and apples into 1 thick chunks.
Transfer chopped vegetables and apples into a large roasting pan; drizzle with olive oil, add rosemary, cinnamon, star anise, balsamic vinegar, sea salt and pepper; gently toss to ensure even coating.
Bake for 1 hour or until onions are translucent and all vegetables and apples are tender.