Maple Balsamic Roasted Vegetables

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 1/2 tbsp Herb de provence, dry
  • 1 1/2 lbs Parsnips
  • 1 1/2 lbs Rainbow carrots, whole thin
  • 2 Red onions, small
  • 1 tsp Rosemary, Fresh
  • 1/2 lb Rutabagas
  • 1 1/2 lbs Sweet potatoes

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1 cup Maple syrup

• Baking & Spices

  • 2 tsp Black pepper
  • 2 tsp Sea salt

• Oils & Vinegars

  • 1/3 cup Olive oil

Found on foodnessgracious.com

Description

Directions

• 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.

Nutrition