From Sandi's Recipe File - Roasted Root Vegetables

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"From Sandi's Recipe File"

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from Knorr

Roasted Root Vegetables

Amount	Ingredient
3	potatoes
2	carrots
2	parsnips
1 cup	peeled pearl onions
2 tablespoons	corn oil
2 tablespoons	Knorr Instant Chicken, beef, or Vegetable Stock Mix
2 tablespoons	balsamic vinegar
	ground pepper

Preparation Tips:

Cut potatoes in wedges. Peel carrots and parsnips; cut in chunks. Place in large bowl; add pearl onions, corn oil, Knorr stock mix and balsamic vinegar. Add ground pepper to taste; toss to coat. Spread in single layer in shallow pan or baking sheet. Bake at 375 degrees for 25-30 minutes, stirring occasionally until tender. Serves 4-6.

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