Roasted rosemary veggies

Ingredients

• 8 cups of vegetables (carrots, parsnips, small rutabagas, baby potatoes, potatoes, beets …)
• 2 onions, cut in 4
• 4 cloves of garlic, whole
• 2 branches of rosemary, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Pepper to taste
• Sea salt

Preparation

1. Preheat oven to 350 degrees F.
2. Prepare the vegetables: Thoroughly clean and brush the vegetables. I prefer to leave most of the veggies whole when they are not too big, but for beets and rutabagas, it is better to remove the peel and cut at least in half since cooking is longer.
3. In a large bowl, combine olive oil, maple syrup, Dijon mustard, salt, pepper and spices.
4. Add the vegetables and garlic to the bowl, except for the beets. Why? Because if you add the beets right away, all your vegetables will turn red!
5. Mix the vegetables well with the seasoning mixture and place in a large baking dish or on a large baking sheet. Leave a little seasoning in your bowl.
6. Put the beets in the bowl and mix with the remaining seasoning.
7. Gently add the beets in the baking dish, but don’t mix them with the other veggies.
8. Bake for 50 minutes, then turn the vegetables and return to oven for about 15 minutes or until vegetables are well cooked.
9. To serve, drizzle with olive oil and sprinkle with a pinch of sea salt.