Maple-Roasted Winter Vegetables

• 6 red, yellow, or fingerling potatoes, scrubbed and cut into 6 wedges
• 6 medium carrots, peeled, halved lengthwise, and cut into 1-inch pieces
• 3 medium parsnips, peeled, quartered lengthwise, and cut into 1-inch pieces
• 2 garlic heads, separated into cloves and peeled
• 2 tablespoons pure maple syrup
• 1 tablespoon melted butter or olive oil
• 1 to 2 teaspoons kosher salt
• Freshly ground black pepper

1. Position the oven racks so that they are evenly spaced.
2. Preheat the oven to convection roast at 400F.
3. Cover a shallow-rimmed baking pan with foil and coat with nonstick spray.
4. Combine the potatoes, carrots, parsnips, and garlic and toss with the maple syrup, butter, salt, and pepper.
5. Spread the vegetables in an even layer on the prepared pan.
6. Roast in the center of the oven for 25 to 30 minutes, until the vegetables are tender when pierced with a fork.

red, carrots, parsnips, garlic, maple syrup, butter, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/maple-roasted-winter-vegetables-372497 (may not work)