Ingredients:

  • 1 lb carrots, peeled and sliced diagonally
  • 1 lb parsnips, peeled and sliced diagonally
  • 1 lb sweet potatoes, cubed
  • 1 medium red onion, cut into wedges
  • 3 tbsp olive oil
  • 2 tbsp maple syrup
  • 3 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. Slice carrots and parsnips on a sharp diagonal into 1-inch pieces, cube the sweet potatoes to a similar size, and cut the red onion into wedges.
  3. In a large mixing bowl, toss the prepared vegetables (carrots, parsnips, sweet potatoes, and onion) with olive oil, salt, and black pepper.
  4. Spread the vegetables across the baking sheet in a single layer and roast for 20-25 minutes until edges begin to turn golden brown.
  5. Remove the pan from the oven and drizzle maple syrup, minced garlic, and dried rosemary over the hot vegetables, tossing quickly with a spatula to coat.
  6. Return the pan to the oven for an additional 10-15 minutes until the vegetables are mahogany-colored and the glaze is bubbling and tacky.