Roasted Brussels Sprouts and Parsnips

Ingredients

• 1/3 cup balsamic vinaigrette salad dressing (such as Kraft)
• 1 tablespoon brown sugar
• 1 tablespoon chopped fresh thyme
• 1 pound Brussels sprouts, halved
• 1 pound parsnips, peeled
• 1 large red onion, thickly sliced

Directions

Preheat oven to 400 degrees F (200 degrees C).

Mix salad dressing, brown sugar, and thyme together in a small bowl.

Mix Brussels sprouts, parsnips, and red onion together in a 13×9-inch baking dish. Drizzle dressing mixture over the vegetables and toss to coat.

Bake in preheated oven until vegetables are tender, about 40 minutes.