Roasted Glazed Winter Vegetables

By Christy Rost

My neighbor, Susan once said, Roasted Glazed Winter Vegetables was one of the tastiest things to ever pass her lips! Roasted with fresh garlic, brown sugar, and a drizzle of maple syrup, ordinary root vegetables go gourmet with a hint of sweetness.

Ingredients:

8		carrots with stems
3		turnips
1		large sweet potato
1		medium red onion
1		head garlic
3		tablespoons olive oil
3		tablespoons maple syrup
2		tablespoons brown sugar

Preheat oven to 450 degrees.

Peel carrots, taking care to retain root end and 3 inches of stem. Peel turnips and sweet potato; slice into 1-inch cubes. Transfer carrots, turnips and sweet potato to a large roasting pan. Peel and slice onion into wedges; adding to roasting pan.

Separate garlic cloves, peel, and scatter them in the roasting pan. Drizzle vegetables with olive oil and toss to coat.

Roast vegetables in a preheated oven 30 minutes, or until tender, stirring occasionally. When vegetables are just tender, drizzle with maple syrup and sprinkle with brown sugar. Stir; roast an additional 5 minutes.

Transfer vegetables to a serving platter and serve immediately.

Recipe serves 6.