Roasted Root Vegetables

These are simple and delicious. Feel free to make your own veggie combinations, or substitute just about any vegetables for the root vegetables- broccoli, cauliflower, peppers, eggplant, and all kinds of squash come to mind as veggies you could use.

You can also skip the maple syrup and add additional herbs, such as basil, thyme, and/or sage; the maple syrup compliments the root vegetables very nicely but I would not necessarily choose it for the other vegetables mentioned above.

Roasted Root Vegetables
3 Tb. organic butter
2 Tb. olive oil
5 Tb. pure maple syrup
2 parsnips, peeled and cut into large "matchsticks"
4 carrots, peeled and cut into large "matchsticks"
1 large sweet potato, peeled and cut into large "matchsticks"
2 Tb. fresh rosemary, chopped
Salt and pepper to taste

Directions:

Heat oven to 350 degrees F. In an oven-proof cast-iron skillet over low heat, heat butter and oil. Add vegetables and rosemary. Cook over medium heat for 10 minutes, stirring occasionally. Remove vegetables from the stove and place in the oven. Cook for 40 minutes. Increase the oven temperature to 425 degrees F for the last 5-10 minutes of cooking time. Season with salt and pepper to taste.

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