Maple-Roasted Root Vegetables with Sherry Vinegar

• 1 1/4 pound sweet potatoes peeled and sliced into 1-inch-thick wedges
• 1 pound parsnips; peeled and sliced into 1/2-inch-thick pieces
• 1 pound carrots, peeled and sliced into 1/2-inch-thick pieces
• 2 teaspoons chopped fresh thyme
• 1 tablespoon chopped fresh rosemary leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 1/4 cup pure maple syrup, preferably Grade B
• 2 tablespoons sherry vinegar
• 2 tablespoons chicken stock

1. Preheat the oven to 400F.
2. Divide the sweet potatoes, parsnips, and carrots in two roasting pans.
3. Sprinkle the vegetables with the thyme, rosemary, salt, pepper, and olive oil, tossing to coat.
4. Roast the vegetables for about 45 to 50 minutes, until they are lightly browned and tender when pierced with a fork.
5. In a large bowl, whisk together the maple syrup, sherry vinegar, and chicken stock.
6. Add the roasted vegetables and toss them with the liquid to coat.
7. Transfer the vegetables to a platter and serve.

sweet potatoes, parsnips, carrots, thyme, rosemary, kosher salt, freshly ground black pepper, extra virgin olive oil, maple syrup, sherry vinegar, chicken stock

Taken from www.cookstr.com/recipes/maple-roasted-root-vegetables-with-sherry-vinegar (may not work)