Roasted Vegetables with Rosemary Maple Balsamic
1-1/2 Pounds Whole Thin Rainbow Carrots (#197422)
1-1/2 Pounds Sweet Potatoes Peeled Chopped Into 1 Inch Cubes (#191742)
2 Small Red Onions Cut Into Thick Chunks (#192180)
1/2 Pound Rutabagas Peeled And Diced (#197429)
1-1/2 Pounds Parsnips Peeled And Sliced Thinly (#193246)
1/3 Cup Olive Oil (#053059)
2 Tsp Sea Salt (#487451)
2 Tsp Code Black Pepper (#169540)
1 Tsp Fresh Chopped Rosemary (#193474)
1 1/2 Tbsp Dry Herb De Provence (#169567)
1 Cup Maple Syrup (#382909)
1/4 Cup Balsamic Vinegar (#128521)
Preheat the oven to 350 degrees F.
In a large bowl combine all of the vegetables. Add the oil, salt, pepper, herbs and rosemary and toss to coat well.
Place the vegetables on a large roasting pan or two baking sheets, making sure they are all level and not on top of one another.
Place in the oven and cook for about 45 minutes, checking that the point of a sharp knife spears the vegetables easily.
When the vegetables are cooking in the oven, place the maple syrup and balsamic vinegar in a pan and bring to a boil.
Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick.
Once the vegetables are ready, lightly drizzle some of the syrup over them and return to the oven for 5 more minutes.
Serve warm or store in the refrigerator until ready to use.