Roasted Root Vegetables

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3 1/2 cups coarsely chopped carrot (about 1 1/2 pounds)

3 cups coarsely chopped parsnip (about 1 pound)

1 3/4 cups coarsely chopped peeled turnips (about 1/2 pound)

2 tablespoons olive oil

1 teaspoon brown sugar

1/2 teaspoon sea salt

2 medium red onions, each cut into 8 wedges

2 tablespoons chopped fresh parsley

1 tablespoon balsamic vinegar

1/4 teaspoon freshly ground black pepper

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