Roasted Vegetables with Rosemary Maple Balsamic

Ingredients

• 1 1/2 pounds whole rainbow carrots
• 1 1/2 pounds sweet potatoes (cubed)
• 2 small red onions, cut into chunks
• 1/2 pound rutabagas (diced)
• 1 1/2 pounds parsnips (sliced)
• 1/3 cup olive oil
• 2 tsp sea salt
• 2 tsp black pepper
• 1 tsp fresh chopped rosemary
• 1 1/2 tbsp dry herb de provence
• 1 cup maple syrup
• 1/4 cup balsamic vinegar