Roasted Root Vegetables Recipe

• Butternut Squash 10lbs Whole Peeled 1" wedges
• Carrots 7lbs Slice in half (long way),
• slice in 1/2 inch slices
• Parsnips 7lbs Slice in 1/2" slices
• Turnip 3lbs Cut in half and into 3/4"
• slices
• Red Onions 3lbs Peel and quatered
• through the root
• Marinade:
• Garlic 2cups Minced
• Olive Oil 1gal
• Thyme, Dry 2cups
• Rosemary, Fresh 2cups Chop
• Balsamic Vinegar 3/4gal
• Brown Sugar 6lbs
• Salt and ground pepper to taste

Directions