Maple Balsamic Roasted Vegetables

INGREDIENTS

1 1/2 lb

whole thin rainbow carrots

1 1/2 lb

sweet potatoes peeled (chopped into 1 inch cubes)

small red onions (cut into thick chunks)

1/2 lb

rutabagas (peeled and diced)

1 1/2 lb

parsnips (peeled and sliced thinly)

1/3 cup

olive oil

2 tsp

sea salt

2 tsp

black pepper

1 tsp

fresh chopped rosemary

1 1/2 tbsp

dry herb de provence

1 cup

maple syrup

1/4 cup

balsamic vinegar