Autumn Roasted Vegetables
5 Large Carrots
4 Large Parsnips
2 Red Peppers, 1 Yellow Pepper
1 Large Sweet Onion
Olive Oil
Salt & Pepper
4 Teaspoons Maple Syrup
1 Tablespoon Red Wine Vinegar
1 Teaspoon Fresh Ginger
-Finely Grated
1 Clove Garlic – Minced
2 Tablespoons Olive Oil
Preheat oven to 450 degrees F. Cover 2 large baking sheets with parchment paper. Peel carrots and parsnips. Slice lengthwise into 2-3 long pieces, retaining natural shape. Cut peppers in quarters. Slice onion into thick wedges.
Place vegetables in large bowl. Drizzle with olive oil and sprinkle salt & pepper over. Toss to mix.
Tumble veggies onto baking sheets and spread out evenly. Roast until tender and lightly charred around edges, approximately 30-35 min. Rotate sheet positions in oven halfway through roasting.
In the same bowl the veggies were tossed in, whisk together maple syrup, vinegar, garlic, ginger and salt & pepper. Whisk in 2 tablespoons olive oil. Remove cooked vegetables from oven and toss in bowl with dressing.
Arrange on a platter and serve.