Maple Roast Veggies

Source
### Ingredients
* Parsnips (1 per person)
* Carrots (1.5 per person)
* Few sprigs fresh Rosemary
* Few sprigs fresh Thyme
* Few cloves Garlic (lightly crushed with the back of a knife)
* 1 red onion (cut into quarters)
* A decent squeeze of maple syrup
* Ground pepper – a decent sprinkle
* Salt – a decent sprinkle
* A decent squeeze of balsamic glaze
### Method
1. Peel the root veg & cut them into 1/4’s (lengthwise) or 1/2’s depending on how fat the vegetable is
2. Lay them all out on a baking tray that’s been brushed with olive oil
3. Rip over some fresh sprigs of fresh rosemary
4. Sprinkle over some sprigs of fresh thyme
5. Crush a few cloves of garlic (5 or 6 should suffice) & throw them on to the baking tray (make sure they’re evenly spaced)
6. Throw on some quarters of red onion
7. Squeeze over some maple syrup (not loads)
8. Sprinkle some ground pepper & some salt (easy on the salt, heavy on the pepper)
9. Squeeze on some balsamic glaze
10. Pop them in the oven & bake for 200℃ (392℉) for 30 minutes
11. Bring them out of the oven, mix the veggies round with a spatula & then pop them back in for a further 15 minutes
12. Bring them out of the oven & serve with all the trimmings
**[RECIPE SOURCE]**