Roasted Parsnip and Radicchio Medley with Balsamic Glaze Ingredients: - 1 pound parsnips, peeled and cut into 1-inch pieces - 1 head radicchio, quartered - 2 tablespoons olive oil - Salt and pepper to taste - 2 tablespoons balsamic vinegar - 1 tablespoon honey or maple syrup (optional) - Fresh thyme or rosemary for garnish (optional) Instructions: 1. Preheat the oven to 400°F (200°C). 2. In a large bowl, toss the parsnips with olive oil, salt, and pepper until well-coated. 3. Spread the parsnips on a baking sheet in a single layer. Roast for 20 minutes. 4. After 20 minutes, remove the baking sheet from the oven and add the quartered radicchio. Toss gently to combine with the parsnips. 5. Return to the oven and roast for an additional 15-20 minutes, until the parsnips are tender and golden brown, and the radicchio is slightly wilted and charred. 6. Meanwhile, in a small saucepan over medium heat, combine the balsamic vinegar and honey (if using). Bring to a simmer, reduce heat, and let it cook for 5-7 minutes until slightly thickened. 7. Once the vegetables are done roasting, drizzle with the balsamic glaze and toss to combine. Adjust seasoning with more salt and pepper if desired. 8. Serve warm, garnished with fresh thyme or rosemary if desired. Nutrition Information (per serving, serves approximately 4): - Calories: 180 - Total Fat: 7g - Saturated Fat: 1g - Cholesterol: 0mg - Sodium: 100mg - Total Carbohydrates: 30g - Dietary Fiber: 6g - Sugars: 7g - Protein: 3g - Vitamin A: 50% DV - Vitamin C: 25% DV - Calcium: 6% DV - Iron: 8% DV Enjoy your Roasted Parsnip and Radicchio Medley with Balsamic Glaze!