Nothing better than a fabulous fall/winter vegetable dish. You can use any combination of root vegetables, the choice is yours and the amounts can vary according to your preferences or what you have on hand.

INGREDIENTS
3 large beets, scrubbed and quartered
12-15 brussel sprouts, halved
3-4 parsnips, peeled, cut into large chunks
1 large sweet potato, peeled and cut into chunks
1 medium butternut squash, peeled and cut into chunks
4 shallots, peeled and halved
1/4 cup olive oil
2 Tbs. pure maple syrup or honey
several sprigs each of rosemary & thyme, chopped
kosher salt & fresh ground pepper
dried cranberries, just a handful, optional
3 scallions, sliced (for garnish)

DIRECTIONS
First, preheat the oven to 425°.
Then, put all vegetables (not the scallions or cranberries, if using) onto a rimmed baking sheet in a single layer, drizzle with the olive oil and maple syrup or honey, if using. Next, add the herbs, sprinkle with the salt and pepper, and then mix to coat everything evenly.

Bake for about an hour, tossing occasionally. Definitely check on how quickly they’re browning too quickly, although you do want a bit of char on some, it just deepens their flavor. Check doneness with a fork. Then, transfer to a serving dish, sprinkle with the scallions and a few of the rosemary and thyme sprigs, serve immediately.

NOTE:
This can definitely be done earlier in the day, kept at room temperature, transferred to a baking dish and finally, finished off just before dinner.