apple cider roasted vegetables

You can alter this recipe and use pretty much any vegetable you choose. I chose parsnips, rutabaga, baby carrots, and mushrooms. mmm!

what you need:
-about 5 parsnips (or 1.5 lbs), peeled and cut into 2-inch chunks
-1 lb. bag baby carrots
-about 3 large rutabaga, cubed
-1 lb. baby portabella mushrooms **
-4 T brown sugar
-4 T olive oil
-2 T apple cider vinegar

what to do:
Heat oven to 450. Place vegetables in roasting pan. In a medium bowl, whisk together the brown sugar, olive oil, and apple cider vinegar. Pour over the vegetables and toss to coat well.
Cook until tender, about an hour, stirring halfway. **Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting. Season to taste with sea salt and freshly ground pepper.