Thanksgiving Part 3: Get to know your ROOTS

Get those Canadian ROOTS on the plate

Ingredients: Loads of chopped or cubed root vegetables (winter squash, celeriac, garlic, beets, parsnips, carrots, potato, sweet potato) All that good stuff that you never buy in the grocery store.

1/4 cup CANADIAN maple syrup (the real stuff)

1/4 cup olive oil (plus extra to coat pan)

2 tablespoons balsamic vinegar

2 teaspoons fresh thyme leaves

1 teaspoon sea salt

1 teaspoon of freshly ground black pepper

a bunch of freshly chopped flat leaf parsley.

Method:

Preheat oven to 400°F, and toss the vegetables with the syrup, oil, vinegar, and thyme for an somewhat even coating.

Transfer onto 2 large baking pans (this is a good time to use parchment paper or a silpat), distributing evenly into one layer in each pan.

oast for about 1 hour, removing pans from oven every 12 minutes or so to stir; halfway through the cooking time, toss roots with the salt and pepper. Roasting is complete when veggies are nice and tender. Serve hot.