Roasted Root Vegetables with Maple Balsamic Glaze

  • 1/2 lb parsnips
  • 1/2 lb rutabaga
  • 1/2 lb purple top turnip
  • 1/2 lb carrots
  • 1/2 lb sweet potatoes or yams
  • 4 Tbsp olive oil
  • 4 Tbsp maple syrup
  • 2 Tbsp balsamic vinegar
  • 2 garlic cloves, minced

Prepare vegetables by trimming, peeling and cutting into 1″ chunks.  Place on a large baking sheet in a single layer, using two sheets if necessary.  Mix the olive oil, maple syrup, balsamic vinegar and garlic together in a small saucepan.  Heat gently, stirring, for about 5 minutes until hot.  Pour glaze over vegetables, season with salt and pepper, toss thoroughly.  Roast in a 350° oven for about 30 minutes, rotating baking sheets if more than one is used.  Stir vegetables a few times for even roasting.  Vegetables are done when they can be easily pierced with a knife and are golden and glazed-looking.