Roasted Vegetables

1 Small Butternut Squash; peeled, seeded, and medium diced
4 Parsnips - Large Dice, or roll cut
4 Carrots - Large Dice, or roll cut
1 Large Red Onion - rough chop
Canola Oil
Salt & Pepper

Combine all the ingredients into a large bowl, drizzle with 2 T. canola oil, about 2 tsp. salt and some pepper to taste. Toss to coat.
Spread out onto baking tray and cook at 350 degrees for about 45 minutes.

Simmer 1/2 c. Balsamic vinegar until reduced to half the amount, about 5-10 minutes.
This balsamic reduction should be pretty thick. Drizzle this over the roasted vegetables.
You can also drizzle with 1-2 T. Pomegranate molasses; or you can make your own.

Finally, add some dried cranberry fruit, about 1/2 c. If they are hard to the squeeze, soften by simmering in some orange juice (or water) for about 5 minutes, this will soften them up.

Garnish with some chopped parsley