Roasted Root Vegetables With Maple Syrup and Rosemary Recipe | Epicurious

Ingredients

• 1 large sweet potato, peeled, cut in half lengthwise, and sliced
• 2 medium beets (red or golden), peeled and cut into bite-size chunks (see Note)
• 3 to 4 medium carrots, peeled and cut into 1/2-inch-thick slices, or about 1 cup baby carrots
• 2 to 3 medium parsnips, peeled and cut into 1/2-inch-thick slices
• 1 large or 2 medium turnips, peeled and cut into large chunks
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons maple syrup, blackstrap molasses, or agave nectar
• Pinch each of ground cinnamon and nutmeg
• Fresh rosemary leaves to taste (optional)
• Salt and freshly ground pepper to taste