Roasted Root Vegetables for Color Carnival

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I needed a fresh new recipe for a dinner this weekend. This is what I had in the fridge and what I came up with. Sorry Dave no Brussels sprouts this week.

ROASTED ROOT VEGETABLES
2 large shallots, peeled and split
2 cups baby carrots, split lengthwise
1 large turnip, washed, peeled & sectioned
2 parsnips, cleaned & sliced into long pieces
1 bunch beets, washed, peeled & sectioned
1 tablespoon olive oil
2 tablespoons molasses
2 tablespoons balsamic vinegar

• Preheat oven to 450 degrees.
• Toss vegetables with olive oil.
• Roast on a jelly roll pan for 15 minutes.
• Whisk together molasses and vinegar.
  
• Toss with vegetables.
• Return to oven for 15 more minutes or until vegetables are tender.
• Salt and pepper to taste. Toss again and serve hot.
  

next time I'll use onions instead of shallots.