Name: Maple Roasted Root Vegetables
Ingredients: Carrots (scrubbed & thickly sliced); Parsnips (peeled & thickly sliced); Large sweet potatoes (peeled & medium chunked); White/reed potato chunked; Buttercup or butternut squash (medium chunked); Turnip (peeled & small chunked); Sprig of rosemary; Sprinkle of parsley; One or two sage leafs; 1-2 tablespoons butter; 1/8 to 1/4 cup maple syrup

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Maple Roasted Root Vegetables

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Ingredients

Carrots scrubbed & thickly sliced
Parsnips peeled & thickly sliced
Large sweet potatoes peeled & medium chunked
White/reed potato chunked
Buttercup or butternut squash medium chunked
Turnip peeled & small chunked
Sprig of rosemary
Sprinkle of parsley
One or two sage leafs
1-2 tablespoons butter
1/8 to 1/4 cup maple syrup

Instructions

Preheat oven to 400 degrees.
Any combination of the above to fill a two-quart baking dish. Place butter and maple syrup on veggies/herbs. Cover with aluminum foil, bake 45 to 50 minutes. Remove foil, stir. Bake uncovered an additional 15 -25 minutes until tender. This can be done several hours before baking. Leftovers make a nice addition to soups or stews.