Tangy Maple-Roasted Root Vegetables

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Tangy Maple-Roasted Root Vegetables

3 carrots, peeled
3 parsnips, peeled
1 sweet potato, washed and skin on
1 tbs garlic-infused olive oil
3/4 tsp dried thyme leaves
1/8 tsp salt
1/8 tsp freshly ground black pepper
2 tbs 100% pure maple syrup
7 tsp balsamic vinegar

Preheat oven to 425°. Spray 2 large baking sheets with baking spray or coat with oil.

Cut each vegetable into 1 ½ x ½ inch thick pieces. Cutting vegetables into uniformly-sized pieces ensures they will cook at the same rate.

Place vegetables in piles in the center of each baking sheet. Drizzle with garlic-infused oil and toss to coat. Sprinkle with thyme, salt, and pepper and toss again. Spread vegetables in a single layer on baking sheets. Place in the middle of the oven and roast until vegetables are a deep golden brown on the bottom, 20 to 25 min.

While vegetables are roasting, combine maple syrup and balsamic vinegar in a small bowl.

Remove pan from oven and drizzle maple-vinegar mixture evenly over vegetables, then turn pieces over to coat. Turn vegetable pieces so that an un-browned side is face down on the pan.

Return the pan to the oven and roast until the mixture is bubbling and mostly reduced, 5 min. Stir vegetable pieces to coat with the syrup mixture. Remove any pieces that appear in danger of burning and return the rest to the oven to roast until mixture is dry, 3 to 4 additional min

Remove vegetables from the pan while still quite warm, as they can stick somewhat when cool. Serve warm or at room temperature.  Serves 4

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