ROASTED ROOT VEGETABLES WITH GREEN ONIONS

Roasted Root Vegetables with Green Onions image

Yield Serves 6

Number Of Ingredients 12

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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

Steps:

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