roasted root vegetables

rutabagas were the cheapest vegetable at the store this week and i happened to still have some parsnips from my fall harvest, so this was the perfect recipe to use them both! this recipe is inspired by one i found on epicurious.com. p.s. blanching is the key to perfect roasted potatoes, but you probably knew that already. we've also tried a variety of vegetables, adding and omitting per the situation. asparagus and brussel sprouts are nice additions.

• 1/4 cup olive oil

• 2 tablespoons pure maple syrup
• 1 garlic clove, minced
• 4 large beets, peeled, quartered
  
• 2 Yukon Gold or new potatoes, quartered
• 2 carrots, peeled, cut diagonally into 2-inch-long pieces
• 2 parsnips, peeled, cut diagonally into 2-inch-long pieces
• 1 large sweet potato, peeled, cut into 1 1/2-inch pieces
• 1 rutabaga, peeled, cut into 1 1/2-inch pieces (again, i used 2)
• 1 large onion, peeled, quartered
• 3 pinches thyme or fresh thyme to taste
• salt and pepper to taste

preheat oven to 400. bring all veggies except the onions to a boil and boil for five minutes in salted water. drain and mix in onions, olive oil, syrup and thyme. spread evenly on a cookie sheet lined with foil (spray it with cooking spray first). be generous with the salt and pepper. roast for 20 minutes, then toss, then roast for another 20 minutes. yum!