Spiced and Roasted Winter Vegetables Recipe

Ingredients

• 2 Butternut squashes, peeled and sliced into wedges
• 3 parsnips, peeled and sliced into 1-inch pieces
• 3 sweet potatoes, cut into wedges
• 3 carrots peeled and sliced into 1-inch pieces
• 2 red onions, peeled and cut into wedges
• 8 cloves of garlic, peeled
• 1 tsp kosher salt
• 1 tsp pepper
• 1 TBSP Grade B maple syrup
• 4 cinnamon sticks
• ¼ tsp ground cardamom
• 6 whole star anise
• 3 TBSP olive oil
• 2 TBSP fresh thyme, minced (thick woody stems removed)

Directions

• Preheat oven to 400. 
• In a large mixing bowl, mix the vegetables, salt and pepper with enough olive oil just to coat. 
• In a separate bowl, mix together the cinnamon, cardamom and star anise.
• Put the vegetables in a roasting pan and bake for 25 minutes.  
• Add the spice mixture to the vegetables, then add maple syrup.  
• Stir well and continue to roast another 10-15 minutes until the vegetables are tender.  
• Stir in fresh thyme and pour over the cooked vegetables.  
• Serve immediately.