Roasted Root Vegetables

By sybrmom

From O Magazine November 2000.

Ingredients

• 1 pound baby carrots
• 3 cups peeled baby turnips or 2 medium turnips, peeled and cut into chunks
• 1 large sweet potato, peeled and cut into chunks
• 2 large parsnips, peeled and cut into large chunks
• 2 large red onions, each cut into 8 wedges
• 6 shallots, peeled
• 8 garlic cloves, peeled
• 4 Tbsp extra virgin olive oil
• 2 sprigs fresh thyme, broken into pieces
• 1 sprig rosemary, broken into pieces
• Kosher salt
• Freshly ground black pepper
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 2 Tbsp butter
• 1 Tbsp maple syrup

Preparation

Step 1

Preheat oven to 400 degrees. In a large bowl, toss vegetables with oil, thyme, and rosemary. Add salt and pepper to taste.

Arrange in even layers on 2 baking sheets and roast 40 - 45 minutes, until vegetables are just tender (turn after 20 minutes for even roasting).

While vegetables are in oven, make sauce. Place vinegar, broth, butter, and maple syrup in a medium saucepan over medium high heat. Bring to a boil and reduce by half, which should take about 10 minutes. This mixture should look slightly syrupy. Set aside.

Remove vegetables from oven and toss with sauce. Serve warm or at room temp.