Roasted Root Vegetables with Maple Sage Glaze

Susan from Food Blogga 

Serves 4

1 rutagaba, peeled and diced
1 turnip, peeled and diced
1 sweet potato, peeled and diced
1 parsnip, peeled and diced
2 carrots, peeled and diced
1 Tbsp olive oil
salt and several cranks of black pepper

3 Tbsp pure maple syrup
1 Tbsp butter
1 Tbsp chopped fresh sage

Preheat oven to 400 degrees F. In a medium bowl, toss diced vegetables with olive oil, salt, and pepper. Spread vegetables in a single layer on an aluminum lined baking sheet (for easy clean up). Roast for 20 minutes. Stir and continue roasting for another 20 minutes.

Meanwhile in a small pan over medium heat, melt the butter. Add the maple syrup and sage to the melted butter and stir until combined. Pour over the vegetables, and stir until well coated. Roast for another 15-20 minutes or until maple syrup becomes bubbly and vegetables are tender when pierced with a fork.

Garnish with more chopped fresh sage before serving.