Serve these veggies along side a nice big pot roast or roasted chicken and you've got yourself a warm, hearty dinner - perfect for a cold February night.
5 thin carrots, peeled and cut
3 small white potatoes, peeled and cut into 1" cubes
1red onion, sliced thickly
1 pound parsnips, peeled and sliced
3 zucchini, peeled and cut into 1/2" disks
1 eggplant, peeled and cut into cubes
1/3 cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 1/2 teaspoons Herb De Provence
1/2 cup maple syrup
2 Tablespoons balsamic vinegar
Combine oil, salt, pepper and herbs and toss to coat well.
White vegetables are roasting, prepare sauce. Combine maple syrup and balsamic vinegar.
Place the maple syrup and balsamic vinegar in a pan and bring to a boil. Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick.