Roasted Root Vegetables with Green Onions

• 1/4 cup olive oil
• 2 tablespoons pure maple syrup
• 1 garlic clove, minced
• 4 large beets, peeled, quartered
• 2 Yukon Gold potatoes, quartered
• 2 carrots, peeled, cut diagonally into 2-inch-long pieces
• 2 parsnips, peeled, cut diagonally into 2-inch-long pieces
• 1 large sweet potato, peeled, cut into 1 1/2-inch pieces
• 1 rutabaga, peeled, cut into 1 1/2-inch pieces
• 1 large onion, peeled, quartered through root end
• 2 tablespoons (1/4 stick) butter, melted
• 1/3 cup chopped green onions

1. Preheat oven to 350F.
2. Mix oil, syrup and garlic in small bowl.
3. Place all remaining ingredients except butter and green onions on heavy large rimmed baking sheet.
4. Pour oil mixture over; toss to coat.
5. Spread out vegetables in single layer.
6. Sprinkle generously with salt and pepper.
7. Roast until tender and golden brown, stirring occasionally, about 1 1/2 hours.
8. Transfer vegetables to platter.
9. Drizzle vegetables with butter.
10. Sprinkle with chopped green onions and serve immediately.

olive oil, maple syrup, garlic, beets, potatoes, carrots, parsnips, sweet potato, onion, butter, green onions

Taken from www.epicurious.com/recipes/food/views/roasted-root-vegetables-with-green-onions-3183 (may not work)