Source: Recipes from the Root Cellar by Andrea Chesman

4 parsnips, peeled and cut into match sticks
1 onion, halved and slivered
2 T extra virgin olive oil
salt and freshly ground black pepper to taste
2 T balsamic vinegar
1 T honey
2 garlic cloves, minced
1 t crushed dried rosemary

Preheat oven to 425 degrees. Lightly oil a half sheet pan or a large shallow roasting pan. Mound the onions and parsnips onto the prepared pan. Drizzle with the oil, season with salt and pepper and toss gently to coat. Spread in a single layer. Roast for 15 minutes, or until the parsnips are mostly tender. Meanwhile, combine the vinegar, honey, garlic and rosemary in a small bowl. Drizzle the mixture over the vegetables and toss to coat evenly. Roast for 10-15 minutes longer, until the vegetables are browned and tender. taste and adjust the seasoning before serving. You can also substitute carrots in place of the turnips or roast a mixture of both.