Balsamic Glazed Roast Vegetables

• 2 parsnips, peeled, halved lengthways
• 2 swedes, peeled, cut into chunks
• 2 turnips, peeled, cut into chunks
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 2 garlic cloves, crushed

1. Preheat oven to 220u0b0C Line a large roasting pan with baking paper. Remove core from parsnip (if woody) and cut into similar sized chunks to swede and turnip. Spread vegetables in a single layer in roasting pan.
2. Make balsamic glaze: Place oil, maple syrup, vinegar, garlic and salt and pepper in a screw-top jar. Secure lid and shake to combine. Heat a frying pan over medium-high heat. Add glaze and cook, stirring occasionally, for 5 minutes or until hot.
3. Pour glaze over vegetables and toss gently to coat. Roast vegetables, turning once, for 1 hour or until tender. Season with salt and pepper and serve with roast, grilled or pan-fried meat.

parsnips, swedes, olive oil, maple syrup, balsamic vinegar, garlic

Taken from www.food.com/recipe/balsamic-glazed-roast-vegetables-288650 (may not work)