Oven Roasted Root Vegetables

• 1 lb Red Beets, trimmed and scrubbed
• 1 butternut squash, peeled and seeded
• 1 large yam
• 1 large parsnip
• 1 large or 2 medium carrots
• 1/2 red onion, sliced
• 1 Large or 2 small Granny Smith Apples
• 10-12 whole garlic cloves, peeled
• 3 tsp fresh thyme (way better than dried!)
• 1 Tbls Fennel
• 1 Tbls Cinnamon
• Balsamic Glaze (I prefer Gia Russa)

1. Preheat the oven to 425. Spray a large cookie sheet with grill or cooking spray (for easier clean up) and line with aluminum foil.
2. Cut the Beets and Yam into 1/2" cubes. Cut the butternut squash into 1" cubes. Cut the rest of the vegetables into 1/4"-1/2" cubes. Cut the Apples and set them aside.
3. In a large bowl, add 1/2 the thyme and fennel to 1/2 the olive oil. Add 1/2 the cut vegetables. Take 2 garlic cloves and squeeze the juice and add to the mix. Toss generously.
4. Spread this over the lined cookie sheet. Add the rest of the veggies, oil, fennel and thyme and a couple more pressed garlic cloves to the bowl and repeat. Add this to your cookie sheet. Generously add salt and pepper over the top of the mixture.
5. In the mixing bowl, add the apple and cinnamon the the remaining olive oil and spices in the bottom. Toss thoroughly so the apple pieces are nicely speckled with the cinnamon and have gotten some oil and spices added to the pieces.
6. Add the apple pieces and the remaining garlic throughout the pan.
7. Roast for 30 minutes. Give the entire pan a nice toss and return for another 30 minutes. (You can add a little more balsamic Glaze if you wish, I do!)
8. Let rest for 4-5 minutes, Garnish with some thyme leaves and serve. I like adding a dollop of savory cashed cream.

red beets, butternut squash, yam, parsnip, carrots, red onion, apples, garlic, thyme, fennel, cinnamon

Taken from www.epicurious.com/recipes/member/views/oven-roasted-root-vegetables-53060961 (may not work)