2 onions cut into quarters
10 cloves garlic unpeeled
2 cups of carrots peeled and cut into 1 to 2-inch pieces
1 medium celery root peeled and cut into 1 to 2-inch pieces
2 parsnips peeled and cut into 1-inch pieces
3 small turnips peeled and cut in half to about 2-inch pieces
1-2 Japanese or regular sweet potatoes (not yams) peeled and cut into 3-inch pieces
1 cup of winter squash peeled and cut into 2-inch cubes
2-3 potatoes cut into quarters, about 2-inched
1-2 white or gold beets peeled and cut into quarters (optional)
2 tablespoons of olive oil
Salt and pepper
3 sprigs of rosemary
3 sprigs of thyme
For the Glaze:
2 tablespoons of neutral oil
3 tablespoons of maple syrup
2 tablespoons of balsamic vinegar
1/2 teaspoon of chopped fresh or dried rosemary
- Preheat the oven to 425°F.
- Combine all the vegetables in a bowl, add the olive oil, salt and pepper and toss well. Add the herb sprigs. Spread out the vegetables in a Circulon baking sheet so that they roast and not steam. Use more than one baking pan if you need to. Cover the dish.
- Bake for 40 minutes. Remove the cover and see if the vegetables are cooked through. Cook for another 5 minutes or until the vegetables are tender but not mushy. Remove the herb sprigs and add salt and pepper.
- While the vegetables are cooking, combine the glaze ingredients and cook for about 5 to 10 minutes until thickened and syrupy. Pour over the vegetables right before serving and stir to combine. Serve hot on a large platter.