Maple Rosemary Roasted Root Vegetables
Ingredients
- 1 1/2 lb yellow fingerling potatoes 750 g
- 1 lb rainbow baby-cut carrots 500 g
- 1 lb parsnips, peeled and chopped into chunks similar size to fingerlings 500 g
- 1 large yellow onion, diced
- 1/4 cup maple syrup 60 mL
- 2 sprigs fresh rosemary, leaves chopped
- 1 tbsp each softened butter and olive oil 15 mL
- 3 cloves garlic, minced
- 1/4 tsp each salt and pepper 1 mL
- 1/2 cup thinly sliced green onion 125 mL
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