Ingredients
1 lb. red potatoes, cleaned, unpeeled and cut into thin strips
1 lb. carrots, cleaned, unpeeled and cut into thin strips
1 lb. parsnips, cleaned, unpeeled and cut into thin strips
1/4 cup butter
3 tbsp. brown sugar
2 tbsp. heavy cream
salt to taste
pepper to taste
fresh parsley, chopped, for garnish

Directions
Fill a large pot with water 3/4 full. Bring to a boil over high heat. Salt the water and add the potatoes. Return to a boil and reduce the heat slightly. Cook for 5 minutes then drain well. Repeat with the carrots and parsnips.

In a small skillet, melt the butter over medium-high heat. Add the brown sugar and whisk until smooth. Cook for an additional 2 minutes then add the cream. Whisk again then remove the mixture from heat.

Place the vegetables in a 9x13-inch baking dish. Toss the brown sugar mixture with the vegetables and season with salt and pepper. Roast the vegetables at 350 degrees for 20 to 30 minutes or until golden. Sprinkle with parsley and serve. Makes 8 servings.