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Balsamic Glazed Root Vegetables

    roasted_rootsThis satisfying, healthy and easy-to-make roasted root dish will be a crowd-pleaser for your winter get-togethers, or will provide you with plenty of leftovers. Use any root vegetables that you like such as those listed below.

    2 onions, cut into quarters
    10 cloves garlic, unpeeled
    2 cups carrots, peeled and cut into 1 to 2-inch pieces
    1 medium celery root, peeled and cut into 1 to 2-inch pieces
    2 parsnips, peeled and cut into 1-inch pieces
    3 small turnips, peeled and cut in half to about 2-inch pieces
    1-2 Japanese or regular sweet potatoes (not yams), peeled and cut into 3-inch pieces
    1 cup winter squash, peeled and cut into 2-inch cubes
    2-3 potatoes, cut into quarters, about 2-inched
    1-2 white or gold beets, peeled and cut into quarters (optional)
    2 tablespoons olive oil
    Salt and pepper
    3 sprigs rosemary
    3 sprigs thyme

    For the Glaze:
    2 tablespoons olive oil
    2 tablespoon maple syrup
    2 tablespoons balsamic vinegar
    1/2 teaspoon chopped fresh or dried rosemary

    Preheat the oven to 425°F.
    Combine all the vegetables in a large glass baking dish. Add the olive oil, salt and pepper and toss well. Add the herb sprigs. Be sure that the vegetables are spread evenly. Use more than one baking dish if needed.
    Bake for 40 minutes. Remove and check that vegetables are cooked through. Cook for another 5 minutes or until the vegetables are tender but not mushy. Remove the herb sprigs and add salt and pepper.
    While the vegetables are cooking, combine the glaze ingredients and cook for about 5 to 10 minutes until thickened and syrupy. Pour over the vegetables right before serving and stir to combine. Serve hot on a large platter.
    Yield: 8-10 Servings