In a small bowl, mix the olive oil, balsamic vinegar, honey, Knorr Professional Vegetable Liquid Base concentrate, garlic, Dijon mustard, thyme, and black pepper.
Heat the oven to 425°F. Line two large baking sheets with parchment paper and spread the root vegetables out evenly. Brush a thin layer of the honey balsamic glaze on the vegetables, reserving some for later.
Roast the vegetables for 30-35 minutes, or until tender and well caramelized, flipping halfway through and brushing on the remaining glaze.
Serve with fresh parsley for garnish.
Ingredients
6 large Carrots, peeled and cut into bite sized pieces
3 large parsnip(s), peeled and cut into bite sized pieces
2 large sweet potatoes, peeled and cut into bite sized pieces
1 large butternut squash , peeled, deseeded, and cut into bite sized pieces
4 tbsp. oil, olive
1/3 cup vinegar, balsamic
1/4 cup honey
2 tbsp. Knorr® Professional Vegetable Liquid base concentrate
