INGREDIENTS
1 1/2 lb
rainbow carrots
1 1/2 lb
sweet potatoes into 1 inch cubes
2 smalls
onions
1/2 lb
rutabagas
1 1/2 lb
parsnips and thinly
1/3 cup
olive oil
2 tsps
sea salt
2 tsps
pepper
1 tsp
rosemary
1 1/2 tbsps
herb de provence
1 cup
maple syrup
1/4 cup
balsamic vinegar