Early fall roasted veggies

By scottnjennie

Ingredients

• 4-5 small potatoes, cut into 1" cubes
• one medium sized onion, sliced (not too thinly)
• 3 carrots, cut into rounds
• 1 zucchini, cut into rounds
• 3 beets, cut into 1" cubes
• cauliflower or eggplant (if you have them), chopped int0 1-1.5" chunks
• 5 cloves garlic, quartered
• 2 tablespoons fresh ginger, finely minced
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tsp each -rosemary, thyme, paprika
• salt and freshly ground pepper to taste

Preparation

Step 1

Preheat oven to 350 degrees. Toss all ingredients in giant bowl until everything is evenly coated with olive oil and syrup. Transfer the mixture into 9x 13 glass pan and cover with tin foil. Bake for 45 minutes to 1 hour or until the potatoes are just soft.