Maple Orange Roasted Roots

• 1 cup turnip, peeled and cut into 1/2 inch pieces (5 oz)
• 1 cup butternut squash, peeled and cut into 1/2 inch pieces (6 oz)
• 1 cup rutabaga, peeled and cut into 1/2 inch pieces (5 oz)
• 6 ounces baby carrots
• 18-14 cup maple syrup (I use sugar-free)
• 4 tablespoons orange marmalade (I use no-sugar added)
• 1 tablespoon reduced fat margarine
• 12 teaspoon maple extract
• 1 teaspoon cinnamon (optional)
• brown sugar (optional)
• salt and pepper

1. Preheat oven to 425 degrees F.
2. In a small saucepan, melt and mix the marmalade and syrup.
3. Add butter and maple extract, and keep warm.
4. Lightly spray treat a roasting pan with non-stick spray.
5. Toss the vegetables in the pan, and drizzle with the syrup mixture.
6. Sprinkle with salt and pepper, and optional spices/sugar if using.
7. Stir and toss to coat thoroughly.
8. Roast in the oven until they are soft and starting to "carmelize," about 30-40 minutes, stirring occasionally.

butternut squash, carrots, maple syrup, orange marmalade, margarine, maple, cinnamon, brown sugar, salt

Taken from www.food.com/recipe/maple-orange-roasted-roots-261868 (may not work)