Roasted Root Vegetable Medley
1/4 cup olive oil
2 tablespoons maple syrup
1 garlic clove, minced
4 large beets, peeled and quartered
2 gold potatoes
2 carrots, peeled and cut diagonally
2 parsnips, diced
1 large sweet potato, cut into 1 1/2 inch cubes
1 rutabaga, cut into 1 1/2 inch pieces
2 large onions, quartered lengthwise
2 tablespoons butter, melted
1/3 cup onions, chopped
Preheat oven to 350°. In small mixing bowl, combine oil, maple syrup and garlic.
Place all vegetables on a heavy large-rimmed baking sheet. Pour oil mixture over vegetables and toss to coat. Spread vegetables out into a single layer and generously sprinkle with salt and pepper. Roast until tender and golden brown, about 1 ½ hours; stirring occasionally. Transfer vegetables to platter and drizzle with butter. Sprinkle with chopped green onions and serve immediately.