When cutting your vegetables, try to cut pieces that are about the same size so everything roasts in about the same amount of time. Recipe by Leslie Lynn Lucio.
6 carrots, peeled and halved lengthwise
6 parsnips, peeled and halved lengthwise, cored if very large
1 medium rutabaga, peeled and sliced into wedges
1 small acorn squash, sliced into wedges, seeds scraped out and discarded
3 small shallots, peeled, root end cut off, halved lengthwise
3 cloves garlic, peeled and chopped
2½ tablespoons maple syrup
1 tablespoon balsamic vinegar
2 tablespoon fresh thyme
1 teaspoon salt
½ teaspoon ground pepper
Preheat oven to 425°.
Cut the vegetables while oven is preheating. When vegetables are all cut to size, put them in a large bowl and toss with olive oil. Stir well enough so that all vegetables are evenly coated (be generous with the olive oil). Add maple syrup, balsamic vinegar, fresh thyme, salt, and pepper. Stir to evenly distribute.
Spread vegetables on 1 or 2 baking sheets. The vegetables should be spread out in a single layer.
Roast for about 30 minutes, stirring vegetables halfway through. Roast until vegetables are tender and lightly browned.