Roasted Roots

approx. 6 cups large-diced root vegetables (I used 2 carrots, 1 peeled butternut squash, 2 cups of brussel sprouts, and 1 yellow potato)
2 tbsp olive oil
1 tbsp maple syrup
1 tsp thyme
1 tsp basil
salt and pepper, to taste

Try to cut the vegetables to similar sizes. Toss the vegetables in a bowl with the oil, maple syrup, thyme, and basil. Transfer the mix to a lightly oiled roasting pan and bake at 425* for 25-35 minutes, until the vegetables are tender and beginning to brown in spots. Remove from oven and sprinkle with salt and pepper. My favorite way to eat this is hot and with ketchup, but the recipe I adapted it from recommends the roots at room temp. on a bed of lettuce, with toasted pumpkin seeds on top and some kind of citrus dressing.


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