Roasted Root Vegetables

INGREDIENTS

1 lb

medium carrots (peeled and chopped into 1 ½” pieces)

1 lb

sweet potatoes (peeled and chopped into 1 ½” pieces)

1 lb

parsnips (peeled and chopped into 1 ½” pieces)

1 lb

butternut squash (peeled and chopped in to 1 ½” pieces)

red onion (peeled and chopped into 1 ½” chunks)

3 tbsp

olive oil

1 tsp

McCormick Thyme Leaves

1 tsp

McCormick Dried Oregano

1 tsp

McCormick® Dried Parsley

1 tsp

McCormick Garlic Powder

1/2 tsp

McCormick® salt

1 tsp

McCormick® pepper

1/4 tsp

McCormick Ground Cumin

4 tbsp

balsamic vinegar (divided)

1 tbsp

+ 1 teaspoon pure maple syrup (divided)

1/2 cup

+ 2 tablespoon s freshly grated Parmesan (divided)

1 tbsp

melted butter (optional)