Roasted Root Vegetable Medley

• ¼ c. olive oil
• 2 tbsp. maple syrup
• 1 clove of garlic, minced
• 4 large beets, peeled and quartered
• 2 gold potatoes
• 2 large carrots, peeled and cut diagonally
• 2 large parsnips, diced
• 1 large sweet potato, cut into 1 ½” cubes
• 1 whole rutabaga, cut into 1 ½” pieces
• 2 large onions, quartered lengthwise
• 2 tbsp. butter, melted
• ⅓ c. green onion, 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.