Balsamic Glazed Roasted Root Vegetables - Anolon Cookware

Ingredients

• 2 onions , cut in quarters
• 10 cloves garlic, unpeeled
• 2 cups carrots, peeled and cut into 1 to 2-inch pieces
• 1 medium celery root, peeled, cut into 1 to 2-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 3 small turnips
• 1-2 Japanese or regular sweet potatoes (not yams), peeled and cut into 3-inch pieces
• 1 cup winter squash, peeled and cut into 2-inch cubes
• 2-3 potatoes, cut into quarters, about 2-inches
• 1-2 white or gold beets, peeled and cut into quarters
• 2 tablespoons olive oil
• Salt and pepper
• 3 sprigs rosemary
• 3 sprigs thyme
• 2 tablespoons neutral oil , e.g., vegetable/canola oil
• 3 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon chopped fresh or dried rosemary