Root N Toot N

• 2 lbs parsnips, cleaned chopped into 1-inch lengths
• 1 lb carrot, cleaned and chopped into 1-inch lengths
• 2 lbs turnips, cleaned and chopped into 8ths
• 14 cup olive oil
• kosher salt
• black pepper, freshly ground
• 13 cup balsamic vinegar
• 14 cup maple syrup, Grade B preferred

1. Heat oven to 400 degrees F.
2. In a large bowl, combine prepared parsnips, turnips, carrots as well as olive oil, salt and pepper.
3. Mix well to thoroughly coat the veggies with oil, salt & pepper.
4. Put in heated oven and bake for about 45 minutes or until fork tender, turning about every 15 minutes.
5. Combine vinegar and syrup together, set aside.
6. When veggies are fork tender, drizzle the vinegar - maple over all and turn to coat veggies.
7. Alternatively, you could remove the veggies from the oven, dump in a large bowl or pot, add the maple - vinegar and toss well to coat; then replace in the oven for an additional 7 minutes for the glaze to develop and the veggies to brown.
8. Whichever is easier -- I'm all about easy ;).
9. When done, serve and enjoy!
10. Goes well with beef, chicken or lamb.
11. Also makes a great vegetarian meal when served with a pasta or grain.

parsnips, carrot, olive oil, kosher salt, black pepper, balsamic vinegar, maple syrup

Taken from www.food.com/recipe/root-n-toot-n-291653 (may not work)