Maple & Balsamic Roasted Root Veggies

• 1 cup raw turnip, diced
• 1 cup raw parsnip, diced
• 1 cup raw sweet potato, diced
• 1 cup raw carrot, diced
• 2 tablespoons extra virgin olive oil
• 3 tablespoons fresh rosemary, chopped
• salt & freshly ground black pepper (I use a blend of black , red and green peppercorns)
• 2 tablespoons maple syrup (Use the real stuff)
• 2 tablespoons balsamic vinegar
• 14 cup 99% fat free chicken broth or 14 cup vegetable broth

1. Preheat oven to 400 degrees.
2. Toss veggies with oil, rosemary, salt & pepper.
3. Spread on a shallow baking pan and bake for 40 minute or until tender, strirring once or twice.
4. (Don't let veggies burn!
5. ).
6. While veggies are cooking, combine syrup, vinegar and broth in a small saucepan.
7. Simmer vigorously until reduced, about 5 minutes or so.
8. Drizzle over veggies in oven and bake an additional 5 minutes.
9. Place in a bowl and serve!

sweet potato, carrot, extra virgin olive oil, fresh rosemary, salt, maple syrup, balsamic vinegar, chicken broth

Taken from www.food.com/recipe/maple-balsamic-roasted-root-veggies-322533 (may not work)