Roasted Root Vegetables

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1/2 butternut squash, skin on, cut into 1 inch wedges

4 small carrots, scrubbed and dried

4 small parsnips, scrubbed and dried

1 turnip, cut in half and then into 3/4 inch slices

2 red onions, quartered through the root

1 large garlic clove, minced

3 tablespoons olive oil

1 tablespoon thyme and rosemary, chopped

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

Salt and freshly ground black pepper

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