Maple Roasted Root Veggies

I made these just the other night and when I took my first bite I couldn't believe just how delicious it was. I mean, I knew it was going to be good but I didn't know it was going to be that good. The maple syrup added a nice sweetness to these veggies that really compliments the caramelization that they get from being roasted. What's nice is that these veggies are pretty inexpensive and can be found almost every where. I lined my baking sheets with parchment paper for super quick and easy clean up. Also this was made with real maple syrup, and not pancake syrup which is nothing more then flavored high fructose corn syrup. You can always try it with pancake syrup but I don't know how well it would come out.

What You Need:

4-5 large carrots
4-5 parsnips
2 heads fennel
3-4 small onions
1/3 cup maple syrup
1/2 c olive oil
salt and pepper

What To Do:

Peel the carrots and parsnips and cut them into pieces about 1/2 inch wide and 3 or so inches long. Cut the fennel bulbs in half and remove the core. Cut each half into 6 wedges. Remove the peel and ends from the onions and cut in half or in quarters depending on how big they are. Place all the veggies into a big bowl and pour the syrup and oil over the top. Season well with salt and pepper and toss everything to coat. Divide among two baking sheets, 3 if needed, so that they have plenty of room to roast and become yummy. Cook for 45 minutes to one hour in a preheat 400 degree oven. Goes great with Pork chops!